Recipe courtesy of Aramark
Servings: 6
8 ounces farro or brown rice
6 cups spinach, stems removed
1 1/2 cups diced seedless cucumbers
1 1/2 diced tomatoes
6 thin slices red onion
3 cups cauliflower florets
3/4 cup balsamic vinaigrette
3 cups cooked skinless chicken breast, visible fat discarded
6 tablespoons fat-free or low-fat crumbled feta cheese
3 tablespoons kalamata olives
Cook farro according to package instructions.
On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower.
Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings.
Nutritional information per serving: 342 calories; 12 g total fat; 52 mg cholesterol; 551 mg sodium; 35 g carbohydrates; 4 g fiber; 8 g sugars; 25 g protein.
