• 2/3 C dry farro
•  2 C tomato, diced
• ½ C mozzarella cheese, sliced
•  2 Tbsp fresh basil
• ¼ C light balsamic dressing
• ¼ tsp salt and pepper
• 1 C chicken breast, trimmed (2oz portions)
• ¼ C D’Avolio 18 Year Balsamic Vinegar
• 2 tsp Italian table blend seasoning

1. Trim and marinate chicken in Balsamic Vinegar & Italian Seasoning
2. Cook off farro & cool - toss in light balsamic dressing.
3. Combine tomato & basil, salt & pepper to taste.
4. Grill Chicken and top with 1 Tbsp mozzarella on each piece.
5. Portion farro salad and 2oz cooked chicken topped with 1/4 cup tomato mix.
6. Enjoy!