Dinner - Farro and chicken salad recipes

Author: John Barber  

Cranberry Farro Chicken Salad is a healthy dinner salad recipe full of flavor and crunch with toasted almonds, feta, rotisserie chicken and a light apple cider vinaigrette. If you prefer, substitute sliced celery for fennel and pearl barley or wheat berries for farro.

Chicken, Farro, and Vegetable Salad with Lemon Vinaigrette

Chicken, Farro, and Vegetable Salad with Lemon Vinaigrette
Grilling the chicken and vegetables gives this healthy and hearty salad a smoky, sweet flavor. If you prefer, substitute sliced celery for fennel and pearl barley or wheat berries for farro.
Provided by: MyRecipes
Total time: 90 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
  • 4 skinned and boned chicken thighs, trimmed
  • Lemon Vinaigrette, divided
  • 1 cup uncooked farro
  • 2 ¼ teaspoons kosher salt, divided
  • 2 garlic cloves, peeled
  • ¾ teaspoon black pepper, divided
  • ½ red onion, cut into wedges
  • 1 fennel bulb, thinly sliced
  • 10 sweet mini peppers, halved and seeded
  • 1 ½ teaspoons olive oil
  • ½ cup loosely packed fresh flat-leaf parsley leaves
  • ⅓ cup torn fresh basil leaves
  • 1 tablespoon fresh thyme leaves
How to cook:
  1. Place chicken and 1/4 cup Lemon Vinaigrette in a 1-gal. zip-top plastic freezer bag. Seal and turn to coat. Chill 30 minutes. (Reserve and chill remaining vinaigrette.)
  2. Meanwhile, cook farro according to package directions, adding 1 tsp. salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard garlic, and transfer farro to a large bowl.
  3. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade in bag. Sprinkle chicken with 1/4 tsp. each salt and black pepper. Grill chicken, covered with grill lid, 4 to 5 minutes on each side or until done. Transfer to a platter; cover with foil.
  4. Toss together onion, next 3 ingredients, and remaining 1 tsp. salt and 1/2 tsp. black pepper. Place vegetables in a large grill basket, and grill, covered with grill lid, 10 to 12 minutes or until vegetables start to char and soften, stirring and turning every 2 minutes. Transfer vegetables to bowl, and cover with foil.
  5. Coarsely chop chicken; toss with farro, vegetables, parsley, basil, thyme, and 1/4 cup chilled reserved Lemon Vinaigrette. Season with salt and pepper, and serve with remaining vinaigrette.
Notes: Chicken, Farro, & Vegetable Salad & Lemon Vinaigrette Recipe, Ingredients · 4 skinned and boned chicken thighs, trimmed · Lemon Vinaigrette, divided · 1 cup uncooked farro · 2 ¼ teaspoons kosher salt, divided · 2 garlic cloves,

Cranberry Farro Chicken Salad

Cranberry Farro Chicken Salad
Cranberry Farro Chicken Salad is a healthy dinner salad recipe full of flavor and crunch with toasted almonds, feta, rotisserie chicken and a light apple cider vinaigrette. Meal prep the salad in a jar for an easy lunch!
Provided by: Danielle Green
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 8
Ingredients:
  • 1/3 c. pearled farro
  • 2/3 c. chicken broth
  • 6 c. mixed greens
  • 1/2 c. cooked chicken, cubed
  • 1/4 c. dried cranberries
  • 1/4 c. toasted almonds
  • 2 oz. crumbled feta or goat cheese
  • 1/2 c. light apple cider vinaigrette
Nutrition:
  • Calories: 826 calories
  • Carbohydrate: 89 grams carbohydrates
  • Cholesterol: 75 milligrams cholesterol
  • Fat: 37 grams fat
  • Fiber: 15 grams fiber
  • Protein: 41 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 grams
  • Sodium: 928 grams sodium
  • Sugar: 25 grams sugar
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. To a small saucepan over high heat, add the farro and chicken broth along with a pinch of salt. Bring to a boil and then simmer for 25 minutes. Remove from the stove and allow to cool.
  2. Divide the remaining ingredients among two bowls and toss with vinaigrette. Top each bowl with the cooled farro and serve.
Notes: Chicken Farro Salad Board, Ingredients · 2 cups farro, cooked · 2 chicken breasts, cooked, sliced · 6 soft boiled eggs, cut in half · 6 mini peppers, thinly sliced · 1 avocado,

Mediterranean Chicken and Farro Salad

Mediterranean Chicken and Farro Salad
A BIG, tasty salad
Provided by: Tieghan Gerard
Total time: 90 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,Mediterranean
Number of ingredients: 19
Ingredients:
  • 1/4 cup olive oil
  • 4 cloves garlic (minced or grated)
  • 1 tablespoon fresh chopped oregano
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • juice of 2 lemons
  • 1 1/2 pounds boneless skinless (chicken breast or tenders)
  • 1 cup dry farro
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup kalamata olives (pitted)
  • 1/4 cup pepperoncini (chopped)
  • 1 ounce can cannelini beans (drained + rinsed, 14)
  • 1 ounce jar marinated artichokes (drained, 8)
  • 8 ounces fresh mozzarella (torn OR bocconcini (mozz balls))
  • 1 ounce jar roasted red peppers (16, or 2 roasted red peppers)
  • 1/2 cup oil packed sun-dried tomatoes
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1/4 cup toasted almonds or pine nuts
Nutrition:
  • Calories: 388 kcal
  • Carbohydrate: 37 g
  • Protein: 38 g
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Cholesterol: 102 mg
  • Sodium: 636 mg
  • Fiber: 8 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  2. Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
  3. Set your grill, grill pan or skillet to medium-high heat.
  4. Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.
  5. Roasted Red Pepper Sauce
  6. Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.
Notes: Pomegranate, Chicken and Farro Salad Recipe, Ingredients · 1-1/2 cups uncooked farro, rinsed or wheat berries · 2 medium ripe avocados, peeled, pitted and chopped · 3 cups shredded rotisserie chicken · 3/4 cup

Pomegranate, Chicken and Farro Salad

Pomegranate, Chicken and Farro Salad
This chicken and pomegranate salad is special—simple, yet sophisticated—and never fails to win raves. I use quick-cooking farro, which takes only 10 minutes on the stovetop. Many stores now carry packaged pomegranate seeds in the refrigerated produce section year-round. —David Dahlman, Chatsworth, California
Provided by: Taste of Home
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 14
Ingredients:
  • 1-1/2 cups uncooked farro, rinsed or wheat berries
  • 2 medium ripe avocados, peeled, pitted and chopped
  • 3 cups shredded rotisserie chicken
  • 3/4 cup chopped dried apricots
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon chopped seeded jalapeno pepper, optional
  • 3/4 cup pomegranate seeds
  • 1/3 cup olive oil
  • 1/4 cup orange juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Nutrition:
  • Calories: 482 calories
  • Fat: 24g fat (3g saturated fat)
  • Cholesterol: 47mg cholesterol
  • Sodium: 251mg sodium
  • Carbohydrate: 44g carbohydrate (9g sugars
  • Fiber: 9g fiber)
  • Protein: 23g protein.
How to cook:
  1. 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.
  2. 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.
Notes: Cranberry Farro Chicken Salad, Cranberry Farro Chicken Salad · Meat. 1/2 cup Chicken, cooked · Produce. 1/4 cup Cranberries, dried. 6 cup Greens, mixed · Canned Goods. 2/3 cup Chicken broth.
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