Pin It Last April, I found myself drowning in leftover grains after a dinner party and threw together whatever was in my fridge. The combination of chewy farro, bright spring vegetables, and a punchy lemon dressing surprised me so much that I've been making it on repeat ever since. Something about how the nutty farro absorbs that citrus vinaigrette while staying perfectly tender just works. Now I plan dinner parties around this salad instead of using it as a backup.
My sister-in-law asked for the recipe after literally scraping her plate clean at a Mother's Day brunch. She claimed she hated grain salads but ended up going back for seconds. The way the peppery arugula cuts through the richness of the chicken and feta creates this perfect balance that keeps people coming back for more.
Ingredients
- 1 cup farro, rinsed: Pearled farro cooks faster but whole farro has more bite and nutrition
- 3 cups water: You can use chicken broth for extra depth if you want
- ½ teaspoon salt: Seasons the farro as it cooks
- 2 boneless skinless chicken breasts: About 10 oz total, pounded to even thickness helps them cook evenly
- 1 tablespoon olive oil: For coating the chicken before cooking
- ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the ingredients shine
- 1 cup fresh or frozen peas: Frozen work perfectly here, no need to thaw first
- 1 bunch asparagus: Thin spears cook faster and stay tender
- 2 cups baby arugula or spinach: Arugula adds pepperiness while spinach stays mild
- 3 tablespoons extra-virgin olive oil: The base of your vinaigrette
- 2 tablespoons freshly squeezed lemon juice: Bright acidity that makes everything pop
- 1 teaspoon honey or maple syrup: Balances the acid just enough
- 1 teaspoon Dijon mustard: Helps emulsify the dressing
- ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste after whisking
- 1 teaspoon finely grated lemon zest: Intense lemon flavor without extra liquid
- ¼ cup crumbled feta cheese: Creamy salty contrast to the fresh vegetables
- 2 tablespoons chopped fresh herbs: Parsley, mint, or chives add fresh pops of flavor
Instructions
- Cook the farro:
- Bring water and salt to a boil in a medium saucepan, add farro, then reduce heat and simmer uncovered for 20 to 25 minutes until tender. Drain any excess liquid and let it cool slightly while you prep everything else.
- Prepare the chicken:
- Rub the chicken breasts with olive oil, salt, and pepper, then grill or pan-sear over medium heat for 6 to 7 minutes per side until cooked through. Let the chicken rest for 5 minutes before slicing into thin strips.
- Blanch the vegetables:
- Boil a pot of salted water and add asparagus and peas for just 2 minutes until they turn bright green. Drain immediately and rinse under cold water to stop the cooking and keep that vibrant color.
- Make the vinaigrette:
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest in a small bowl until emulsified. Taste and adjust the seasoning if needed.
- Assemble the salad:
- Combine cooked farro, sliced chicken, blanched vegetables, and arugula in a large bowl. Drizzle with the vinaigrette and toss gently until everything is coated.
- Serve:
- Divide among plates and sprinkle with crumbled feta and fresh herbs if you like. This salad is fantastic warm or at room temperature.
Pin It This salad has become my go-to for potlucks because it travels beautifully and actually tastes better after the flavors have time to hang out together. People always ask what makes it so good, and honestly, I think it's the combination of warm farro with that cold crisp vinaigrette hitting all the right notes.
Making It Ahead
The farro and chicken can be cooked up to 2 days in advance and stored separately. Keep the vinaigrette in a jar and the vegetables prepped but not dressed. Toss everything together about 30 minutes before serving to let the flavors develop without the greens getting soggy.
Getting The Right Texture
Farro should be chewy but not tough, so start checking at the 20 minute mark. If you prefer a softer grain, pearled farro cooks in about 15 minutes while whole farro needs closer to 25. Trust your teeth more than the timer on this one.
Serving Suggestions
This salad stands on its own as a main course but pairs beautifully with crusty bread to soak up any extra dressing. A crisp white wine like Sauvignon Blanc cuts through the richness, and a simple fruit dessert rounds out the meal perfectly.
- Warm leftovers slightly for lunch the next day
- Swap chicken for chickpeas to make it vegetarian
- Toast some walnuts or pine nuts for extra crunch
Pin It Hope this bright salad brings some sunshine to your table like it has to mine. Happy cooking.
Recipe Questions & Answers
- → Can I prepare this salad in advance?
Yes, this dish keeps well for 2-3 days when stored in an airtight container. Store the vinaigrette separately and toss just before serving to maintain crispness. The components can also be prepared individually ahead of time and assembled when ready to eat.
- → What's the best way to cook chicken for this salad?
Pan-searing or grilling produces the most flavorful results with nice browning. Cook boneless, skinless breasts over medium heat for 6-7 minutes per side until an instant-read thermometer reaches 165°F. Resting for 5 minutes before slicing keeps the meat tender and juicy.
- → How do I make this vegetarian?
Simply omit the chicken and boost protein with chickpeas, white beans, or tofu. You can also add more vegetables like cherry tomatoes, cucumber, or radishes. Increase the feta cheese or add nuts for additional richness and texture.
- → Can I substitute the farro?
Absolutely. Barley, quinoa, wheat berries, or brown rice work beautifully as alternatives. Cooking times vary, so adjust accordingly. Couscous offers a lighter texture, while wild rice adds nuttier flavor. Choose based on your dietary preferences and texture preferences.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Grüner Veltliner, or Pinot Grigio complement the bright lemon vinaigrette and fresh vegetables. Their acidity balances the richness of the chicken and feta while enhancing the citrus notes throughout the salad.
- → How should I store leftovers?
Keep in a covered container in the refrigerator for up to 3 days. The farro and vegetables hold up well, though the greens may soften slightly. Refresh the salad with additional lemon juice or vinaigrette before serving, and serve chilled or at room temperature.