Grilled Pineapple Farro Salad with Chicken, Yogurt and Pitas
Pair tangy grilled pineapple with chicken, yogurt and pitas for a complete meal
Ingredients
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1
can (20 oz.) DOLE® Canned Pineapple Slices in 100% Pineapple Juice, drained, juice reserved
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2 cup water
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2 boneless, skinless chicken breasts, halved
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2 (5-inch) pita breads
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1 cup plain Greek yogurt
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1 cup farro, rinsed
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1/4 cup lemon juice, divided
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5 tbsp extra virgin olive oil, divided
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1/2 cup chopped fresh mint
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1/4 cup fresh cilantro, plus additional for garnish, plus additional for garnish
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1 cup grape tomatoes, cut in half, cut in half
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1 tsp salt
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1/2 tsp black pepper
Steps to Sunshine!
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Combine reserved pineapple juice and water and bring to a boil; add farro. Reduce heat; cover and simmer 30 minutes. Drain excess liquid and set aside to cool.
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Preheat grill to medium-high.
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Season pineapple rings and chicken lightly with salt and pepper. On greased grill rack, cook pineapple 1 to 2 minutes per side or until caramelized with grill marks; transfer to cutting surface and cut into bite-size pieces.
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Grill chicken for about 5 minutes on each side or until fully cooked; transfer to cutting surface and slice diagonally into strips.
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Transfer farro to large bowl. Add 1/4 cup lemon juice, 2 tablespoons olive oil, mint, cilantro, tomatoes and pineapple; toss well. Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.
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Using 2 tablespoons olive oil, brush both sides pita breads with oil; season with salt and pepper. Grill pitas 1 to 2 minutes per side. Transfer to cutting surface; cut each into 4 wedges.
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In small bowl, combine yogurt, remaining 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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To assemble plates, spoon about 1 cup of salad on center of small plates. Top with chicken strips. Arrange pita wedges and dollop of yogurt sauce on side. Garnish with cilantro.
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