Grilled Heirloom Chicken Breasts with Farro, Roasted Nectarines, and Halloumi “Croutons”
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 1 hour 20 minutes
COURSE: Main
Our exceptional Heirloom Chicken—pasture-raised on small family farms, vegetarian-fed, and air-chilled—shines in this stunning summer salad. We marinate it with De Nigris RoséOro Vinegar for a bright, aromatic kick; then, grill it to lightly charred perfection. It’s paired with sweet roasted nectarines and red onion; thyme-scented farro (also enhanced with RoséOro); and a fun twist on croutons, starring halloumi. The crispy cubes are all cheese—no bread—and make a savory, irresistible garnish.
Ingredients
- 1 cup farro
- 3 cups of water
- 1 cup De Nigris RoséOro Vinegar, divided
- 1 Tbsp. fresh thyme leaves
- ¼ cup + 3 Tbsp. extra-virgin olive oil, divided
- 1 package (about 1 lb.) Citarella Heirloom Boneless, Skinless Chicken Breasts
- Salt and pepper, to taste
- 8 oz. halloumi cheese, diced 1-inch
- 4-6 nectarines, washed and diced 1-inch
- 1 medium red onion, peeled and diced 1-inch
- 1 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 package of arugula
- 1 cup Marcona almonds
Instructions
- Preheat the oven to 350°F and the grill to medium-high heat.
- Cook the farro: In a medium-sized saucepan, add the farro, water, ¼ cup of vinegar, and thyme. Simmer on low heat for 30 minutes or until tender. Add additional water if necessary. Drain and let cool.
- Drizzle ¼ cup of vinegar and 2 Tbsp. of extra-virgin olive oil on the chicken breasts. Toss to coat evenly. Season with salt and pepper and place on the hot grill. Cook for 4-5 minutes on each side, or until cooked. Cut into 1-inch chunks.
- In a medium-sized skillet, heat 2 Tbsp. extra-virgin olive oil. Pat the halloumi dry with a paper towel and sauté until golden-brown.
- Toss the nectarines and red onion with the remaining ½ cup vinegar and 3 Tbsp. olive oil, the soy sauce, and the honey. Place on a medium-sized casserole dish and roast in the oven for 12-15 minutes. Season lightly with salt and pepper. Remove from the oven and cool.
- In a large mixing bowl, add the farro, chicken, roasted onions, nectarines, halloumi, arugula, and almonds. Toss until evenly mixed. Season with salt and pepper. Add an additional 1-2 Tbsp. of vinegar as needed.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
