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Chicken and Vegetable Farro Salad. Roasted or grilled chicken and vegetables, mixed together with farro, fresh herbs, and a tangy lemon vinaigrette.
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5 from 3 votes

Chicken and Vegetable Farro Salad

Farro mixed with fresh, chopped herbs and a tangy lemon vinaigrette. Topped with roasted or grilled chicken and vegetables. 
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Vegetables, and Farro with Lemon Vinaigrette
Servings: 6 servings
Calories: 568kcal

Ingredients

Lemon Vinaigrette

  • zest of 1 lemon
  • juice of 1 lemon
  • 3 tbsp white wine vinegar
  • 2 tbsp honey
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon cardamom
  • 1/2 cup olive oil

Chicken and Vegetables

  • 2 pounds chicken breast
  • 1 red onion sliced into chunks
  • 1 pound mini sweet peppers about 15 mini peppers, seeds removed and cut in half
  • 3 vine ripe tomatoes cut into forths
  • ~2 tbsp olive oil
  • salt and pepper
  • 1/2 cup parsley chopped finely
  • 1/2 cup basil leaves torn into small pieces
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped

Farro

  • 1 1/2 cups dry farro
  • 2 1/2 teaspoons kosher salt
  • 3 cloves garlic
  • 1 teaspoon pepper
  • 1 tbsp olive oil

Instructions

Lemon Vinaigrette

  • In a small bowl, mix together first 9 ingredients. Once well combined, whisk in olive oil.

Chicken

  • If breasts are thick, slice in half so that are they are about 1/2" to 3/4" thick. Place chicken in a large container with lid. Pour 1/2 cup lemon vinaigrette over chicken. Set remaining vinaigrette aside.
  • Place chicken in fridge for at least 1 hour.
  • To Cook: Grill Method: Remove chicken from marinade and grill until cooked through. Oven Method: Preheat oven to 450 degrees. Line baking pan with aluminum foil so that edges are folded up, allowing juices to stay around chicken. Place chicken with juices on prepared pan and bake until cooked through, about 15 minutes.

Vegetables

  • Place onion, tomatoes, and mini peppers in large bowls. Toss with about 2 tbsp olive oil, salt and pepper to taste. To Cook: Grill Method: Place on foil lined grill pan and grill until desired tenderness (about 15 minutes with grill on 450 degrees), tossing about half way through. Oven Method: Preheat oven to 450 degrees. Line baking baking pan with aluminum foil and silicone baking mat. Spread vegetables in single layer on prepared pan. Bake for about 15-20 minutes, until vegetables are tender. Toss about half way through baking time.

Farro

  • In a medium sized pot, bring 3 cups water, salt, garlic, pepper, and olive oil to a boil. Stir in farro. Reduce heat to low, cover, and allow to simmer for 25-35 minutes, or until liquid is absorbed.

Assembly:

  • In a large bowl, toss together farro with parsley, basil, thyme, and rosemary.
  • Cut chicken into slices or bite size chunks. Stir, with it's juices, into farro mixture.
  • Stir vegetables and remaining vinaigrette into farro and chicken mixture.

Notes

Adapted From: http://www.myrecipes.com/recipe/chicken-farro-vegetable-salad-lemon-vinaigrette

Nutrition

Calories: 568kcal | Carbohydrates: 46g | Protein: 40g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1546mg | Potassium: 1108mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3505IU | Vitamin C: 117.8mg | Calcium: 51mg | Iron: 2.7mg