Grilled Greek Chicken and Sun-Dried Tomato Salads


Grilled Greek Chicken and Sun-Dried Tomato Salads

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    Take your Greek salad up a notch by adding fresh tomatoes, feta cheese, asparagus, and grilled chicken.

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    Servings and Ingredients

    Serves 4
    ½ c. Hy-Vee Select farro
    ⅓ c. plus 1-1/2 tbsp. Gustare Vita extra-virgin olive oil, divided
    2 tbsp. fresh lemon juice
    1 tbsp. Hy-Vee stone ground Dijon mustard
    1 (16-oz.) pkg. Hy-Vee True boneless skinless chicken breasts
    2 tbsp. salt-free all-purpose Greek seasoning
    6 oz. fresh asparagus, trimmed
    4 c. Hy-Vee butter lettuce salad mix
    4 c. arugula, lightly packed
    ¾ c. Gustare Vita marinated sun-dried tomatoes, drained and sliced
    ½ c. cherry tomatoes, sliced
    ½ c. Soiree crumbled traditional feta cheese
    2 Hy-Vee Short Cuts hard-boiled eggs, quartered
    Fresh basil, for garnish

    Things To Grab

    • Large bowl
    • Whisk
    • Small bowl
    • Charcoal or gas grill
    • Paper towels
    • Silicone pastry brush
    • Meat thermometer
    • 4 salad plates


    1. Cook farro according to package directions. Transfer to bowl; set aside.

    2. For dressing, whisk together 1/3 cup olive oil, lemon juice, and mustard in small bowl. Drizzle half the dressing over farro; toss to combine. Reserve remaining dressing for serving.

    3. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).

    4. Pat chicken dry with paper towels. Brush both sides of chicken with 1 tablespoon olive oil; sprinkle with Greek seasoning. Grill 15 to 20 minutes or until chicken reaches 165 degrees, turning chicken halfway through. Remove from heat; cut into slices and set aside.

    5. Brush asparagus with remaining 1/2 tablespoon olive oil. Grill 6 to 8 minutes or until tender, turning occasionally. Remove from grill; cut into 2-inch pieces.

    6. To serve, toss together butter lettuce, arugula, sun-dried tomatoes, cherry tomatoes, farro mixture, and asparagus; divide among 4 large salad plates. Top with sliced chicken, feta cheese, and hard-boiled eggs. Serve with reserved dressing. Garnish with basil, if desired.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 39g
    • Cholesterol: 190mg
    • Sodium: 1070mg
    • Total Carbohydrates: 32g
    • Protein: 39g

    Daily Values

    Iron 20%
    Calcium 15%
    Vitamin D 6%
    Potassium 15%