2Boneless, Skinkless Chicken BreastBaked and Sliced
BrineOfficial Ratio:1 Gal water to 1 C salt, we'll use about 4 cups and 1-2 tablespoons of salt
Honey Lemon Dressing
1Part Dijon Mustard½ tbsp
2Parts Lemon Juice1 tbsp
2Parts Honey1 tbsp
4Parts Mayonnaise2 tbsp
Brine chicken: Get a bowl and fill with warm water and a handful of salt. Let chicken sit for a minimum of 15 minutes. This will help bring the chicken to room temperature for even cooking. Brining will help the chicken stay moist.
After chicken is done brining, rinse well* and pat dry. Meanwhile, pre-heat oven to 450. Combine Pepper, Salt, Garlic Powder and Paprika in a bowl. Brush chicken with olive oil on both sides. Rub in spice mixture on both sides.
Once oven is pre-heated, place in center rack for 25-30 minutes, until the chicken is no longer pink (or until meat thermometer reads 165). Once cooked, remove from the oven and cover with aluminum foil for 5-10 minutes. Allowing the chicken to rest helps seal in the moisture. Serve immediately (for this salad, cut into strips or chunks) or allow to come to room temperature and refrigerate for up to 3 days or freeze for up to 3 months.
Peel 4 Beets, cut into 1/2 inch pieces. Toss with olive oil, salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender. About 35 minutes (Pro Tip - you can roast the beets along with the chicken.)
Cook Farro according to package directions. Roast beets and chicken (see below). To make dressing, measure all ingredients in a bowl and combine. Refrigerate until ready to use. Assemble salad ingredients in a large bowl: Arugula, Farro, Beets, Bleu Cheese Crumbles, Tomatoes and Cucumber. Toss with dressing to combine. Top with grilled chicken breast.