Chicken Pesto Parmesan Salad with Za atar

Who knew Italian basil pesto and Middle Eastern Za'atar are perfect flavor partners? The salad chain Sweet Green does. This recipe is a riff off their Chicken Parm Pesto salad that my office swoons over. The salad is packed with complementary flavors, textures, and an array of colors. And it is insanely addictive.

Ingredients

1 1/2 tablespoons Za'atar Seasoning

Celtic Sea Salt

2 pounds boneless skinless chicken thighs

3/4 cup extra virgin olive oil, divided

1 head broccoli, cut into florets

Salt and Pepper to taste

1 cup farro, wheat berries or other hearty grain

2 - 5 ounce containers greens, baby kale, arugula and/or baby spinach

4 pieces hearty bread ( I prefer Ciabatta or Francese)

1 - 8 ounce container prepared basil pesto

1 lemon, zested, then juiced

1/2 cup Parmesan cheese, grated

Optional, Celtic Sea Salt

Recipe Info

Difficulty Level:

Easy

Prep Time:

15 minutes

Cook Time:

20-30 minutes

Total Time:

45 minutes

Serving size:

6

Directions

1. Pre-heat oven to 400°F.

2. Line a rimmed baking sheet with foil. Arrange the chicken over half of the pan. Drizzle with 1/4 cup of oil, Za'atar and salt to taste. On the other half of the pan add the broccoli, 1/4 cup oil, and salt and pepper to taste. Toss to coat. Roast for 20 - 25 minutes or until internal temperature of the chicken reaches 165ºF and the broccoli is slightly charred.

3. Meanwhile, bring 3 quarts of salted water to a boil. Add farro and boil until al dente, about 10 minutes. Drain. Spread into a baking sheet to cool. Set aside.

4. Toast the bread. Spread 1/2 of the pesto over toast. Cut or tear into pieces. Now you have pesto croutons.

5. Add the remaining 1/2 of the pesto to a bowl. Whisk in the lemon juice and remaining 1/4 cup olive oil for the dressing. Cut the chicken into 1 inch pieces.

6. In a large bowl add the greens, cooled farro, sliced chicken, broccoli, pesto croutons and lemon zest. Add the dressing. Toss to coat. Sprinkle Parmesan cheese and if using Celtic Sea Salt. Serve immediately.

See Victoria's suggestions for gluten-free substitutions for this recipe here.