Chicken, Farro, and Vegetable Salad with Lemon Vinaigrette

Cooking chicken and vegetables on the grill gives this healthy and satisfying salad a smoky, sweet taste. If you prefer, replace the fennel with chopped celery, and the farro with pearl barley or wheat berries.
Place the chicken and 1/4 cup lemon vinaigrette in a 1-gallon plastic freezer bag with a zip closure. Close and flip to cover. Chill for 30 minutes. (Leave the remaining vinaigrette and refrigerate.)Meanwhile, cook the minced meat according to the directions on the package, adding 1 tsp salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard the garlic and transfer the minced meat to a large bowl.Preheat the grill to 350-400 ° (medium-high). Remove the chicken from the marinade by transferring the marinade to a plastic bag. Sprinkle the chicken with 1/4 teaspoon salt and black pepper. Bake the chicken on the grill, covered, for 4-5 minutes on each side or until tender. Transfer to a platter; cover with foil.Combine the onion, the next 3 ingredients, the remaining 1 tsp salt, and 1/2 tsp black pepper. Place the vegetables in a large grill basket and cook on the grill, covered, for 10-12 minutes or until the vegetables start to brown and soften, stirring and turning every 2 minutes. Transfer the vegetables to a bowl and cover with foil.Coarsely chop the chicken; toss with the minced meat, vegetables, parsley, basil, thyme, and 1/4 cup chilled lemon sauce. Season with salt and pepper and serve with the remaining vinaigrette.