Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

Vacation is awesome, reality is not.  After two weeks of eating burgers, ice cream, and white wine, it was time for some healthful, vegetable laden eating!  As I was reading through my epic Google Reader list, I stumbled upon a recipe for farro salad.  This recipe sounded healthful, delicious, and used a new food!

Farro is a grain, sort of liked puff wheat.  You boil the farro like pasta and use as you would a couscous or quinoa.  If you want to learn more about farro, go here!  Sriracha is a sauce that is EVERYWHERE and I have been hesitant to use it, I’m not really a spicy girl!  It just looks so cool and I want to be cool!

Using the sriracha as a marinade provided a huge flavor boost for plain chicken.  I still found the chicken a little spicy, but totally manageable and very flavorful.  If I had a cooling, yogurt-based sauce, the chicken would be outstanding!  The farro salad was refreshing and super summery.  The roasted corn and red peppers were sweet and just a bit crunchy.  The onion added more crunch and cilantro is the right herb to accent the other flavors.  I really liked the chewiness of the farro and this salad provides a much needed divergence from typical summer salads.  And, this salad lasted a week in the fridge and it was still tasty!

Print the Recipe!

Sriracha Chicken
Yield – 5 servings

1 tablespoon Sriracha
1 tablespoon olive oil
1/2 tablespoon Italian herb mix
good pinch of Kosher salt
1 pound boneless, skinless, chicken breasts

  1. Place the first 4 ingredients in a gallon size plastic bag.  Add in the chicken and squeeze to mix and cover the chicken.  Set on the counter for about half an hour.
  2. Preheat your grill pan and liberally spray with cooking spray.
  3. Place the chicken on the grill and cook on one side for about 10 minutes and flip over and cook for another 8 minutes.  Check with a knife to make sure the chicken is cooked all the way through.

Roasted Corn & Red Pepper Farro Salad
Adapted from Alexandra’s Kitchen
Yield – 5-6 large servings

2 ears of corn
2 red bell peppers
Kosher salt
freshly ground black pepper
olive oil
1 cup farro
1 bunch cilantro
1 red onion
2 tablespoons olive oil
juice of one lemon
salt and pepper

  1. Preheat the oven 450 F and set a pot of water on the stove to boil.
  2. Cover a baking pan in foil and spray with cooking spray.
  3. Cut the corn kernels off the ears of corn and chop the red peppers to the size of the kernels of corn.
  4. Toss the corn and peppers on the baking sheet with a liberal dosage of salt, black pepper, and olive oil.
  5. Roast for 15-20 minutes or until the corn is roasted and the peppers are soft.
  6. Add the farro to the boiling water with a big pinch of salt.  Cook for 15 minutes or until the farro is al dente.
  7. Chop the cilantro and red onion and add to a large bowl.
  8. When the farro is cooked, drain and add to the cilantro and red onion.
  9. Squeeze the juice of a lemon over the farro and add the olive oil, salt, and pepper.  Toss to combine.
  10. Add in the roasted corn and peppers.  Taste and add more salt, pepper, or oil as needed.
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2 Comments

Filed under Savory

2 responses to “Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

  1. Pingback: Tex Mex Quinoa | Pale Yellow

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