Chicken & Artichoke Salad with Pine Nuts

Ingredients

• 1/3 cup (55 g) pearled farro
• 3/4 cup (180 ml) water
• 5 1/2 oz (150 g) chicken breast
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 2/3 cup (100 g) artichoke hearts, drained
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 3 1/2 tsp (18 ml) lemon juice
• 2 1/2 cups (50 g) arugula
• 2 1/2 tsp (8 g) sun-dried tomatoes
• 2 1/2 tsp (8 g) pine nuts
• 1 1/2 tbsp (6 g) parsley, chopped

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Method

1. Simmer the farro in the water, covered, 20 minutes, until it is gone; rest 5 minutes covered. Meanwhile cook the chicken in half the oil over medium-high heat, 5 minutes a side, to 165°F (74°C); rest, slice and tear the artichokes.
2. Whisk the yogurt, lemon juice and the rest of the oil, toss the farro and artichokes in it and pile onto the arugula with the chicken, tomatoes, pine nuts and parsley.