Chicken, Farro, And Vegetable Salad With Lemon Vinaigrette

• 4 skinned and boned chicken thighs, trimmed
• 1 cup uncooked farro
• 2 1/4 teaspoons kosher salt, divided
• 2 garlic cloves, peeled
• 3/4 teaspoon black pepper, divided
• 1/2 red onion, cut into wedges
• 1 fennel bulb, thinly sliced
• 10 sweet mini peppers, halved and seeded
• 1 1/2 teaspoons olive oil
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/3 cup torn fresh basil leaves
• 1 tablespoon fresh thyme leaves

1. Place chicken and 1/4 cup Lemon Vinaigrette in a 1-gal. zip-top plastic freezer bag. Seal and turn to coat. Chill 30 minutes. (Reserve and chill remaining vinaigrette.)
2. Meanwhile, cook farro according to package directions, adding 1 tsp. salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard garlic, and transfer farro to a large bowl.
3. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove chicken from marinade, discarding marinade in bag. Sprinkle chicken with 1/4 tsp. each salt and black pepper. Grill chicken, covered with grill lid, 4 to 5 minutes on each side or until done. Transfer to a platter; cover with foil.
4. Toss together onion, next 3 ingredients, and remaining 1 tsp. salt and 1/2 tsp. black pepper. Place vegetables in a large grill basket, and grill, covered with grill lid, 10 to 12 minutes or until vegetables start to char and soften, stirring and turning every 2 minutes. Transfer vegetables to bowl, and cover with foil.
5. Coarsely chop chicken; toss with farro, vegetables, parsley, basil, thyme, and 1/4 cup chilled reserved Lemon Vinaigrette. Season with salt and pepper, and serve with remaining vinaigrette.

chicken, farro, kosher salt, garlic, black pepper, red onion, fennel bulb, peppers, olive oil, parsley, basil, thyme

Taken from www.myrecipes.com/recipe/chicken-farro-vegetable-salad-lemon-vinaigrette (may not work)