Pin My neighbor knocked on my door one April afternoon holding a bag of farro she'd accidentally bought twice. I tossed it in the pantry and forgot about it until weeks later when I opened the fridge to find leftover grilled chicken, a bunch of droopy asparagus, and exactly one lemon. That improvised dinner turned into something I now make on purpose every spring. The nutty chew of farro against tender chicken and sweet peas feels like eating sunshine.
I started bringing this to potlucks after my friend Sarah devoured two bowls at my kitchen table and demanded the recipe on the spot. She texted me later that night saying her husband, who claims to hate grain salads, had thirds. Now it's my go-to whenever someone says bring something healthy but actually good. I love watching people take cautious first bites and then immediately reach for seconds.
Ingredients
- Farro: This ancient grain holds its shape beautifully and adds a satisfying chew that quinoa just can't match; always rinse it first to remove any dust.
- Chicken breasts: I prefer thinner cuts because they cook faster and stay juicier, but thighs work too if you like darker meat.
- Asparagus: Snap off the woody ends instead of cutting them, your hands know exactly where the tender part starts.
- Peas: Frozen peas are secretly better than fresh here because they're sweeter and you don't have to shell anything.
- Arugula or spinach: Arugula gives you a peppery bite while spinach keeps things mellow, I switch depending on my mood.
- Lemon juice and zest: Fresh lemon is non-negotiable here, the bottled stuff tastes like furniture polish and ruins everything.
- Dijon mustard: This is what makes the vinaigrette cling to every grain and leaf instead of pooling at the bottom of the bowl.
- Feta cheese: Crumbled feta adds salty pops of creaminess, but I've also used goat cheese when that's what I had.
- Fresh herbs: Mint makes it feel fancy, parsley keeps it classic, chives add a gentle onion flavor without any bite.
Instructions
- Cook the farro:
- Bring the water and salt to a rolling boil, add the rinsed farro, then turn it down to a gentle simmer and let it bubble away uncovered for about 20 minutes. You'll know it's done when the grains are tender but still have a little bite, like pasta cooked al dente.
- Prepare the chicken:
- Rub the chicken with olive oil, salt, and pepper, then cook it in a hot skillet or grill pan for about 6 to 7 minutes per side until it's golden and cooked through. Let it rest for a few minutes so the juices settle, then slice it thin on a diagonal because it looks prettier that way.
- Blanch the vegetables:
- Drop the asparagus and peas into boiling salted water for just 2 minutes until they turn bright green and barely tender. Immediately drain them and run cold water over everything to stop the cooking, otherwise they'll turn mushy and drab.
- Make the vinaigrette:
- Whisk together the olive oil, lemon juice, honey, Dijon, salt, pepper, and lemon zest in a small bowl until it's smooth and emulsified. Taste it and adjust with more lemon or salt if needed, it should be bright and punchy.
- Assemble the salad:
- Toss the warm farro, sliced chicken, blanched vegetables, and greens in a large bowl, then drizzle the vinaigrette over everything and gently mix until every bite is coated. Don't overdress it, you can always add more but you can't take it back.
- Serve:
- Divide the salad among plates and top with crumbled feta and a generous sprinkle of fresh herbs. Serve it warm, at room temperature, or even chilled, it's honestly great at any temperature.
Pin Last May I packed this salad for a picnic and forgot forks. We ate it with our hands straight from the container, laughing as farro rolled everywhere and feta crumbled down our shirts. It tasted better that way somehow, messy and warm in the afternoon sun. That's when I realized this dish doesn't need perfection, it just needs good ingredients and people you want to share them with.
Making It Your Own
I've made this salad a hundred different ways depending on what's in the fridge or who's coming to dinner. Swap the chicken for chickpeas if you're feeding vegetarians, or use leftover rotisserie chicken when you're too tired to cook. I've added cherry tomatoes in summer, roasted butternut squash in fall, even thinly sliced fennel when I'm feeling fancy. The farro and vinaigrette stay the same, but everything else is fair game.
Storage and Meal Prep
This salad keeps beautifully in the fridge for up to three days, which makes it perfect for meal prep Sundays. I store the components separately, farro and chicken in one container, veggies in another, vinaigrette in a jar, then assemble portions as I need them. The greens wilt if you dress them too early, so I always add those fresh. It's one of those rare dishes that actually improves after a day in the fridge because the flavors marry and deepen.
Serving Suggestions
I usually serve this as a main course for lunch or a light dinner, but it also works as a side at barbecues or potlucks. It pairs beautifully with a crisp white wine like Sauvignon Blanc, or even a cold beer on a hot day. If you're feeding a crowd, double the recipe and serve it on a big platter so everyone can help themselves.
- Add toasted pine nuts or slivered almonds for extra crunch and richness.
- Drizzle a little balsamic glaze over the top if you want a touch of sweetness.
- Serve it alongside grilled fish or lamb for a full spring feast.
Pin This salad has become my answer to spring, when the market is full of green things and I want something that feels like a celebration without any fuss. I hope it finds a place in your kitchen too.
Recipe FAQ
- → Can I make this ahead of time?
Yes, absolutely. Prepare all components separately and store in the refrigerator for up to 3 days. Combine and dress just before serving to keep vegetables crisp and farro fluffy.
- → What can I substitute for farro?
Quinoa, barley, or wild rice work beautifully. Adjust cooking times accordingly. For a lighter version, try couscous or brown rice.
- → How do I cook the chicken to keep it moist?
Don't overcook. Use a meat thermometer to reach 165°F internal temperature. Rest the chicken 5 minutes after cooking, then slice. This allows juices to redistribute.
- → Is this gluten-free?
No, traditional farro contains gluten. Substitute with quinoa, rice, or certified gluten-free grains. Always verify mustard is gluten-free.
- → Can I make this vegetarian?
Yes. Omit chicken and add chickpeas, white beans, or additional vegetables. Use an extra cup of asparagus or add roasted beets for substance and nutrition.
- → What wine pairs with this dish?
Crisp whites like Sauvignon Blanc or Grüner Veltliner complement the bright lemon vinaigrette. Alternatively, try a light rosé for a refreshing pairing.