How can I make this salad gluten-free?

Try quinoa or brown rice in place of the farro. You could also leave out the grain altogether and make it an arugula salad.

What proteins do you recommend for making this vegetarian?

Canned chickpeas (drained & rinsed) or pan-fried tofu.

Can you prep this salad ahead of time?

Yes! Make the dressing (refrigerate). Cook the farro. Cut the corn off the cob. Grill and slice the chicken. Toast the almonds. Store everything in separate containers until ready to toss and serve.

Blueberry Corn Farro with Grilled Chicken

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This healthy summer farro is a serious crowd-pleaser and the presentation is impressive. Nutty farro, juicy blueberries, perfectly sweet summer corn and spiced grilled chicken work together perfectly for a simple and vibrant dinner.

Author: Leanne Ray, MS, RDN
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4-6 servings 1x
Category: Dinner, Entreés
Method: Grilling
Cuisine: American
Diet: Dairy-Free

Ingredients

Scale

16 ounces boneless skinless chicken breast, pounded evenly to 1/2″ thickness, fat trimmed
6 tablespoons olive oil, divided
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon kosher sea salt
1 cup uncooked farro
1/4 cup white wine vinegar
2 teaspoons dijon mustard
4 teaspoons pure maple syrup
1 cup blueberries
2 ears fresh corn, cut off cob (~1 cup)
2 big handfuls baby arugula
2 tablespoons torn mint leaves
1/4 cup toasted sliced almonds (see notes)

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Instructions

Place chicken on a large plate or in a shallow baking dish and rub all over with two tablespoons of the olive oil. Coat evenly (both sides) with the garlic, smoked paprika and salt. Let stand while you prepare the other ingredients.
Cook farro per package directions.
Meanwhile, add vinegar, remaining 4 tablespoons of olive oil, dijon mustard and maple syrup to a large jar. Shake well to combine. Season with salt to taste.
Heat a grill or indoor grill pan over medium high heat and oil the grates (see notes for alternative options). Cook the chicken until the middle reaches 165° F on an instant read thermometer, about 6-8 minutes per side. Let rest for five minutes, then slice in ½” pieces.
To a large bowl, add: cooked farro, blueberries, corn, arugula and mint, tossing to combine. Pour half the dressing over the top and toss until well coated. Add in the almonds just before serving. Plate salad and top with sliced chicken and additional dressing as desired. Garnish with a few extra torn mint leaves.

Notes

The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Farro: I prefer quick-cooking farro if available. It cooks in just 10 minutes!
Toasting the almonds: this is not a totally necessary step but it’s simple and adds great flavor. Add the sliced almonds to a small (dry) skillet over medium heat, shaking the pan often to move them around for about 3-5 minutes until golden brown and fragrant. Watch closely, they burn fast!
Cooking the chicken: if you don’t have access to a grill or grill pan, use your biggest cast iron or stainless steel skillet and add 1-2 tablespoons of olive oil to coat the bottom of the pan.

Nutrition

Serving Size: 1/6 recipe
Calories: 412 calories
Fat: 18 grams
Carbohydrates: 41 grams
Fiber: 7 grams
Protein: 24 grams

Find it online: https://healthyishappetite.com/healthy-summer-farro/