Chicken & Farro Herb Salad

Name: Chicken & Farro Herb Salad
Total time: 1 h
Ingredients: ⅓ cup red-wine vinegar; 1 ½ tablespoons Dijon mustard; 1 small clove garlic, minced; ¾ teaspoon kosher salt; ½ teaspoon ground pepper; ½ cup extra-virgin olive oil; 3 cups water; 1 cup farro; 1 ½ pounds boneless, skinless chicken breast, trimmed; ½ teaspoon kosher salt; ¼ teaspoon ground pepper; 1 fennel bulb, cored and chopped; 1 cup diced carrot; 1 cup chopped seeded English cucumber; ½ cup finely chopped red onion; ¼ cup chopped flat-leaf parsley; ¼ cup fresh basil, very thinly sliced; ¼ cup fresh mint, very thinly sliced; 2 cups arugula, tough stems removed, coarsely chopped; ¼ cup oil-cured black olives, sliced

Rating: 4.83 stars

6 Ratings
6 Reviews

With tons of fresh herbs, arugula, olives and farro, this healthy chicken salad recipe makes a wonderful potluck platter or healthy dinner. We love the nutty flavor and quick cooking time of farro but other whole grains, such as freekeh, bulgur or couscous, are also good choices.

Joyce Goldstein

Source: EatingWell Magazine, July/August 2015

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Recipe Summary

total:

1 hr

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

Dairy-Free

Diabetic Appropriate

Low Sodium

Healthy Aging

Healthy Immunity

Low Added Sugars

Nutrition Info

Directions

Step 1

To prepare vinaigrette: Whisk vinegar, mustard, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Whisk in oil.

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Step 2

To prepare salad: Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover and simmer until just tender, 15 to 25 minutes. Drain; transfer the farro to a large bowl.
Step 3

Toss 1/3 cup of the vinaigrette with the warm farro; let stand until cool.
Step 4

Preheat grill to medium-high.
Step 5

Sprinkle chicken with salt and pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until cooked through, 12 to 16 minutes. Let cool 5 minutes and slice.
Step 6

Stir fennel, carrot, cucumber, onion, parsley, basil, mint and 1/3 cup vinaigrette into the farro.
Step 7

Just before serving, stir arugula into the farro mixture. Serve topped with the chicken and olives, drizzled with the remaining vinaigrette.

Tips

Make Ahead Tip: Prepare through Step 3; refrigerate the dressed farro and the remaining vinaigrette in separate containers for up to 2 days. Bring to room temperature before finishing the salad.

Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

Serving Size: 1 1/3 cups salad & 3 oz. chicken

Per Serving:

459 calories; protein 28.2g; carbohydrates 31.9g; dietary fiber 5.3g; sugars 4.8g; fat 24.5g; saturated fat 3.7g; cholesterol 62.7mg; vitamin a iu 4562.4IU; vitamin c 12.7mg; folate 38mcg; calcium 86.4mg; iron 2.7mg; magnesium 44.3mg; potassium 529.9mg; sodium 512.6mg; thiamin 0.1mg.

Exchanges:

1 1/2 starch, 1 1/2 vegetable, 3 lean meat, 4 fat

Reviews (6)

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6 Ratings

5 star values: 5
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Renee

01/29/2019

I loved this fresh flavorful salad! I felt like I did something good for myself. My husband even liked it and it is not something he would normally eat. I only made a couple small changes but otherwise stuck to the recipe. I didn't grill the chicken but sauteed chicken tenders in a little olive oil after sprinkling lightly with Kosher salt and Italian Seasoning. I also prepped all ingredients but then broke it down so that I only served enough for 2 of us and have leftovers. Remember to keep the dressing separate from your leftovers until you are ready to eat! Read More

Ruth

11/12/2017

What an interesting combination of flavors! Read More

Winefans2

01/18/2019

This was insanely good! I used about 2/3 of the dressing (will have some for use later in the week!) and used grilled pork tenderloin as it's what I had. One of the best homemade salads I've made. Will make it again and again! Read More

nikkichilson

07/05/2015

A new favorite I'm adding this to my list of favorite summer salads. Great for work lunch. I used salmon instead of chicken and it was excellent. Pros: Full of flavor Read More

EatingWell User

06/14/2016

made vegan I just swapped chicken for vegan chick'n (Beyond Meat brand chick'n strips---out of this world better than any chicken you've tasted). I always end up adding other veggies to this depending on what I have on hand. Always comes out delicious. I also use Grey Poupon instead of Dijon mustard in the dressing. Great for picnics lunchs potlucks etc. Pros: delicious healthy colorful flavorful Cons: - Read More

Catherine9620

10/05/2016

Awesome! Skipped the chicken. Just served seasoned/baked tofu on the side. We did not use all of the dressing. This recipe received great compliments! I will definitely make it again! Read More

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Chicken & Farro Herb Salad

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Chicken & Farro Herb Salad

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Chicken & Farro Herb Salad

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Chicken & Farro Herb Salad