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Gooseberry and Pea Farro Salad with Grilled Chicken
Gooseberry and Pea Farro Salad with Grilled Chicken

Gooseberry and Pea Farro Salad with Grilled Chicken
A refreshing and nutritious salad featuring seasonal gooseberries and peas, paired with protein-rich grilled chicken.
Gooseberry and Pea Farro Salad with Grilled Chicken

To provide a balanced meal with protein, carbohydrates, and seasonal vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 100
    g
     farro
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 250
    g
     currants
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Gooseberry and Pea Farro Salad with Grilled Chicken
Instructions:
  1. Cook farro according to package instructions and let it cool.
  2. Season chicken breast with salt and black pepper.
  3. Grill chicken breast until fully cooked and slice it thinly.
  4. In a large bowl, combine cooked farro, gooseberries, peas, currants, and arugula.
  5. In a small bowl, whisk together olive oil and lemon juice.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Top the salad with sliced grilled chicken before serving.
Nutrition Per Serving 1100 g Per 100g
Energy 1208 kcal 110 kcal
Protein 45 g 4.1 g
Fibre 25 g 2.3 g
Salt 2 g 0.2 g
Sugar 60 g 5.5 g
Carbohydrates 180 g 16.4 g
Fat 40 g 3.6 g
  • 100
    g
     farro
  • 1
    item
     chicken breast
  • 500
    g
     gooseberries
  • 50
    g
     peas
  • 250
    g
     currants
  • 50
    g
     arugula
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cook farro according to package instructions and let it cool.

Season chicken breast with salt and black pepper.

Grill chicken breast until fully cooked and slice it thinly.

In a large bowl, combine cooked farro, gooseberries, peas, currants, and arugula.

In a small bowl, whisk together olive oil and lemon juice.

Pour the dressing over the salad and toss gently to combine.

Top the salad with sliced grilled chicken before serving.

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