Middle Eastern Salad Bowls with Farro & Chicken

1. Prepare farro in the microwave according to package directions. Allow to cool for 5 minutes, then transfer to a bowl and mix in the bean salad; set aside.

2. Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.

3. Divide spinach among 4 single-serving lidded containers. Top each with one-fourth of the farro-bean salad mixture, one-fourth of the sliced chicken breast and 2 tablespoons feta. Seal the containers and refrigerate for up to 4 days. Dress with vinaigrette just before serving.

Tips

To make ahead: Refrigerate for up to 4 days.