Take your Greek salad up a notch by adding fresh tomatoes, feta cheese, asparagus, and grilled chicken.

Grilled Greek Chicken and Sun-Dried Tomato Salads

Cook farro according to package directions. Transfer to bowl; set aside.

For dressing, whisk together 1/3 cup olive oil, lemon juice, and mustard in small bowl. Drizzle half the dressing over farro; toss to combine. Reserve remaining dressing for serving.

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).

Pat chicken dry with paper towels. Brush both sides of chicken with 1 tablespoon olive oil; sprinkle with Greek seasoning. Grill 15 to 20 minutes or until chicken reaches 165 degrees, turning chicken halfway through. Remove from heat; cut into slices and set aside.

Brush asparagus with remaining 1/2 tablespoon olive oil. Grill 6 to 8 minutes or until tender, turning occasionally. Remove from grill; cut into 2-inch pieces.

To serve, toss together butter lettuce, arugula, sun-dried tomatoes, cherry tomatoes, farro mixture, and asparagus; divide among 4 large salad plates. Top with sliced chicken, feta cheese, and hard-boiled eggs. Serve with reserved dressing. Garnish with basil, if desired.