Strawberry Pistachio Salad with Pesto Chicken







Cook time: 30 minutes

Servings: 4


Pesto Chicken:

  • 1 lb. Chicken Thighs

  • 1/4 cup pesto

  • 4 tbsp. olive oil

Salad:

  • 12 oz. arugula

  • 1 cup farro, cooked

  • 1/2 cup fresh mint

  • 2 cups strawberries, chopped

  • 2 cups cucumber, chopped

  • 1/2 cup pistachio

  • 1/3 cup goat cheese, crumbled

Dressing:

  • 1/3 cup olive oil

  • 3 tbsp. white wine vinegar

  • 2 tbsp. honey

  • 1 small shallot

  • juice from 1 orange

  • 1/4 cup fresh mint

  • 1/2 tsp. salt

Directions:


  1. Marinate raw chicken in pesto + olive oil mixture before cooking in oven or air fryer 20-35 minutes at 375 or until cooked to 165 degrees. Skip this step for vegetarian.

  2. Cook farro per box instructions and allow to cool

  3. Combine all dressing ingredients in blender to mix- if you don't have a blender chop the shallot very well and mix with all other ingredients.

  4. Assemble salad with all listed ingredients waiting to add dressing until serving.