This is a sponsored post for SheSpeaks/Fresh Gourmet. All opinions are my own.

Summertime salads are my favorite go-to meals for a quick and nutritious meal time with the family. What I’ve learned about making delicious salads is that it is all about the fixin’s, which is why I always have Fresh Gourmet Parmesan Crisps and Fresh Gourmet Cranberry & Pecan toppings in my pantry. Available exclusively at Sam’s Club, these are my favorite toppings that always add an oomph to family salads that even the kiddos enjoy.

I love Fresh Gourmet Parmesan Crisps because they are made with 100% cheese, are keto-friendly (with low carbs) AND are an excellent source of protein. Plus, you can eat them right out of the bag for a quick snack and they taste so YUM!

Fresh Gourmet Cranberry & Pecan is super versatile too because I can add them to my salads, yogurt, and oatmeal. Also, the great-tasting topper adds a delicious and satisfying crunch to any dish, with the perfect blend of cranberries and pecans.

I wanted to share my favorite summertime farro bowl recipe here and hope you give it a try!

Grilled Chicken Farro Bowl with Roasted Vegetables, Cranberries, Pecans and Parmesan Crisps

Ingredients:

• 2 cups cherry tomatoes

• 1 cup mushrooms

• 1 red onion, peeled and quartered

• 10 cloves garlic, halved

• 5 tablespoons extra-virgin olive oil, divided

• Kosher salt, To Taste

• Black peppercorns, freshly ground, to taste

• 1 pound boneless skinless chicken breast

• 2 cups farro

• 1 cup Fresh Gourmet Parmesan Crisps

• 1 cup Fresh Gourmet Cranberry & Pecan

• 1 cup avocado, sliced

• 1/2 cup salad dressing of choice

Preparation:

STEP 1

In a large pan, individually stir-fry tomatoes, mushrooms, onion, garlic with 3 tablespoons of  olive oil, salt and pepper until sauteed (to your preference). Set aside on a plate.

STEP 2

Bring a medium pot of heavily salted water to a rolling boil. Add soaked farro and cook until softened and no longer chewy, about 9 minutes. Drain and set aside.

STEP 3

Heat a grill to medium high. Rub chicken breasts with remaining 2 tablespoons olive oil and season liberally with kosher salt and freshly ground black pepper. Cook chicken breasts until sear marks are golden brown and an internal thermometer reads 165°F, about 6 minutes per side, depending on the thickness of the breasts. Let sit for 5 minutes before slicing.

STEP 4

Layer four salad bowls in this order: farro, chicken, avocados, parmesan crisps, cranberry and pecan topping, salad dressing. Mix together as needed.

STEP 5

Serve immediately and enjoy!