Up today is the third recipe in our collaboration with Gardein – the brand that makes all their meals and snacks from plants – where we grill everything but meat. As summer is a time one looks for every salad recipe under the sun, we thought we’d create a ‘chick’n’ farro salad for today’s Meatless Monday. We’re here to make meatless grilling possible (among other things)…
Chicken-less Farro Salad with Teriyaki Dressing
1 cup Farro, cooked according to package instructions
1 package Gardein Teriyaki Chick’n Strips
1 package Gardein Teriyaki Sauce
2 tablespoon Rice Vinegar
1/3 cup Carrots, small dice
1/3 cup Peas
1/4 cup Radish, small dice
Pea Shoots, for garnish, optional
Preheat a grill to high heat. Make a packet of aluminum foil. Place chicken strips in the foil packet side by side but not on top of each other. Cook the chicken strips on the grill in the packet for 5-7 minutes. In a small bowl, stir together teriyaki sauce and vinegar. Once chicken strips are finished cooking, mix together with farro, carrots, peas, and radishes. Dress the salad with the teriyaki dressing. Garnish with pea shoots.
*Sponsored by Gardein. Photographed by Alli Shepherd.