Pesto Grilled Chicken & Farro Salad

Cook the farro: In a medium saucepan, combine the rinsed farro and broth with a pinch of sea salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes until tender yet pleasantly chewy. Drain any excess liquid, transfer to a wide bowl, and let cool to room temperature.

Season and grill the chicken: Rub the chicken breasts with 1 tablespoon of olive oil, dried oregano, salt, and black pepper. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 74°C (165°F). Transfer to a cutting board, let rest for 5 minutes, then slice into thin strips.

Toast the pine nuts: In a dry skillet over medium-low heat, gently toast the pine nuts for 2 to 3 minutes, stirring constantly until golden and fragrant. Remove immediately to prevent scorching.

Assemble the salad base: Add the halved cherry tomatoes, sliced sun-dried tomatoes, baby arugula, and cooled farro into a large mixing bowl.

Dress and combine: Add the fresh basil pesto and fresh lemon juice over the farro mixture. Toss gently until everything is evenly and brightly coated.

Plate and serve: Divide the dressed farro salad among 4 bowls or plates. Top each serving with the sliced grilled chicken, toasted pine nuts, and shaved Parmigiano-Reggiano. Finish with a light drizzle of extra virgin olive oil if desired.