Warm Spring Farro Chicken Salad (Print)

Vibrant salad with tender farro, chicken, crisp spring vegetables, and zesty lemon vinaigrette. Wholesome and satisfying.

# Ingredients:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - ½ teaspoon salt

→ Protein

04 - 2 boneless, skinless chicken breasts (about 10 oz total)
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Vegetables

08 - 1 cup fresh or frozen peas
09 - 1 bunch (about 8 oz) asparagus, trimmed and cut into 1-inch pieces
10 - 2 cups baby arugula or spinach

→ Lemon Vinaigrette

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest

→ Garnish

18 - ¼ cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)

# Directions:

01 - In a medium saucepan, bring water and salt to a boil. Add farro, reduce heat, and simmer uncovered for 20–25 minutes until tender. Drain and set aside to cool slightly.
02 - While the farro cooks, rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side, until cooked through. Rest for 5 minutes, then slice thinly.
03 - Bring a pot of salted water to a boil. Add asparagus and peas; cook for 2 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.
04 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest.
05 - In a large bowl, combine cooked farro, chicken slices, blanched asparagus, peas, and arugula or spinach. Drizzle with vinaigrette and toss gently to coat.
06 - Divide among plates. Sprinkle with feta cheese and fresh herbs, if using.

# Expert Tips:

01 -
  • It tastes just as good cold from the fridge the next day, maybe even better.
  • You can prep the farro and chicken ahead and toss everything together in five minutes.
  • The lemon vinaigrette is so simple you'll stop buying bottled dressing forever.
  • It's filling enough to feel satisfied but light enough that you won't need a nap after lunch.
02 -
  • Don't skip rinsing the farro or you'll end up with gritty, dusty grains that crunch in the wrong way.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside where they belong.
  • The vinaigrette must go on while the farro is still slightly warm so it soaks into the grains instead of just sitting on top.
  • If you add the arugula too early it wilts into sad green strings, toss it in at the very end.
03 -
  • Cook the farro in chicken or vegetable broth instead of water for an extra layer of flavor.
  • Zest the lemon before you juice it, trying to zest a squeezed lemon is a frustrating mess.
  • If your vinaigrette separates, just shake it in a jar with a tight lid right before serving.
  • Use a meat thermometer to check the chicken, it should reach 165 degrees F in the thickest part.
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