Best Chicken Farro Salad Recipes

CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE

Steps:

• Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
• Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
• Mix farro, chicken, and green beans in large bowl; add corn and green onions.
• Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
• Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
• Available at specialty foods stores, natural foods stores, and Italian markets.

POMEGRANATE, CHICKEN AND FARRO SALAD

Steps:

• Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes. Drain and cool. , Arrange farro, avocados, chicken, apricots, green onions, walnuts and, if desired, jalapeno on a platter. Sprinkle with pomegranate seeds. In a small bowl, whisk remaining ingredients until blended. Serve dressing with salad.

CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE RECIPE | EPICURIOUS.COM

Steps:

• Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
• Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch
• cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold
• water to cool; drain. Transfer beans to kitchen towel; pat dry.
• Mix farro, chicken, and green beans in large bowl; add corn and green onions.
• Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
• Divide chilled or room-temperature salad among plates. Sprinkle with
• goat cheese.
• Available at specialty foods stores, natural foods stores, and Italian markets.

CHICKEN & FARRO (SPELT) SALAD

Steps:

• Preheat oven to 200 degrees Celsius.
• Bring large saucepan of water to the boil and add the farro. Boil until tender, (about 25 minutes) drain well and place in a large salad bowl.
• Heat frying pan over a moderate heat and add the oil, garlic and chicken. Brown the chicken, then place in an oven proof dish with the hot oil and garlic and roast for about 20 minutes until cooked.
• Remove from oven, take the chicken out of the dish and slice across the grain of the meat. Add to the farro.
• Put the remaining ingredients into the salad bowl and mix carefully. Taste, season and mix again.
• Enjoy.

FARRO AND FRESH GRAPE CHICKEN SALAD

Steps:

• Combine the broth, farro, herbes de Provence and ½ teaspoon of the salt in a large saucepan over high heat. Bring to a boil, reduce the heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add the chicken, grapes, almonds and parsley to the farro.
• In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm or at room temperature.
• Serves 8.

FARRO, CHICKEN, AND GRAPE SALAD

Steps:

• In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
• Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
• Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.
• if (isMobile) {googletag.pubads().definePassback('/9389/finecooking', [[7,7],[5,5],[300, 250]]).display();}
• Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.
• nutrition information (per serving):
• Calories
• (kcal):
• Fat Calories
• (kcal):
• Fat
• (g):
• Saturated Fat
• (g):
• Polyunsaturated Fat
• (g):
• Monounsaturated Fat
• (g):
• Cholesterol
• (mg):
• Sodium
• (mg):
• Carbohydrates
• (g):
• Fiber
• (g):
• Sugar
• (g):
• Protein
• (g):
• Photo: Scott Phillips
• Rate this Recipe and View Reviews

CHICKEN-FARRO SALAD

Steps:

• Bring 2 qts of salted water to a boil. Add farro and simmer, stirring occasionally, 45 - 60 minutes, until tender. Drain well and spread on dish to cool. Combine greens, chicken, farro, cranberries, dates, cheese, and salt. Toss w/1/2 c Vinaigrette. Garnish with almonds