Ancient Grain and Chicken Salad
4
peopleServes
30
minutesPreparation Time
2
minCooking Time
Ingredients
- ½ cup (125mL) olive oil
- 3 tbsp McCormick Chives Chopped
- 2 tbsp McCormick Thyme Leaves
- 1 tbsp McCormick Parsley Leaves
- 1 tbsp
- 2 tbsp McCormick Garlic Powder
- 500 g chicken breast fillet, skin on
- 2 cups (400g) cooked faro grain, cooled
- juice and zest of 1 lemon
- 1 cup chopped flat leaf parsley
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
Directions
- Place 1/3 cup (80mL) oil, McCormick Chives, Thyme Leaves, Parsley Flakes, Tarragon Leaves and Garlic Powder into a large snap lock resealable plastic bag, add chicken and coat well. Seal bag place in a container and refrigerate overnight to marinate.
- Preheat Oven 200°C (180°C fan forced). Place marinated chicken in a single layer onto a baking paper lined oven tray and cook for 30 minutes. Set aside to rest for 5 minutes then slice.
- In a large bowl, add cooked faro, lemon juice and zest, parsley and remaining oil. Season well with McCormick Sea Salt and Black Pepper and toss to combine.
- Spoon faro mixture onto a large platter and top with chicken slices.
Recipe Tip
1 cup uncooked faro yields approximately 2 cups cooked faro. Substitute faro with cooked barley or lentils or quinoa.
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