A beautiful seasonal salad that's full of flavor and color. It’s also balanced, hearty, and delicious, meaning it will fill you up and keep you satisfied for hours as a proper meal should.

YIELD — 1 serving

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Ingredients

1 ½ cups little gem lettuce, chopped
¾ cup farro, cooked (¼ cup dry)
2 oz rotisserie chicken
½ persimmon, thinly sliced
¼ cup fennel, thinly sliced
1 Tbsp feta, crumbled
1 tsp extra virgin olive oil
Juice from ¼ to ½ lemon
Kosher salt
Fresh cracked black pepper

Directions

1. Cook farro according to package directions if you don’t have any prepared; rinse under cold water to cool.

2. In a large bowl, gently toss little gem lettuce, farro, chicken, persimmon, and fennel. Drizzle with olive oil and lemon juice; gently toss and season to taste with salt and pepper. Plate and top with feta.

PREP-AHEAD: Shred your chicken while it’s still warm—you’ll get more meat off the bones!

NOTES: Use a GF grain like buckwheat to make GF. Use DF feta to make DF.

Nutrition Information

Calories: 417
Carbs: 52g
Pro: 24g
Fat: 13g

photo for Weeknight Dinners by Melissa Peterson

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.