1cupkhorasan wheatcooked according to package instructions (can substitute farro or brown rice)
⅓cupred onionfinely diced
1large zucchinicut into 1/4" dice
½cupkalamata olivesroughly chopped
1 cupfresh tomatoseeded and cut into 1/2" dice
⅓cupsun-dried tomatoespacked in oil, drained, chopped
2cupscooked chicken(from leftover rotisserie or grilled chicken)
⅓cupcurrants(optional)
For Balsamic Vinaigrette:
1clove garlicminced
1 teaspoondijon mustard
¼teaspoonkosher salt
¼teaspoon black pepper
1 ½tablespoonsbalsamic vinegar
3tablespoonsextra virgin olive oil
Instructions
Cook the khorasan wheat according to the package directions. When it's finished cooking, drain any excess liquid and let the cooked grains cool to room temperature before adding them to the salad.
In a large bowl, combine the cooked Kamut or other grain, red onion, zucchini, kalamata olives, fresh tomato, sun-dried tomato, chicken and currants in a large bowl.
In a small prep bowl, combine the garlic, dijon, salt, pepper, balsamic and olive oil. Whisk to emulsify. Pour the dressing over the salad and toss to combine.
Salad stay fresh for about 5 days, so it's great for weekly lunch prep.