Warm Spring Farro Chicken Salad

The first time I made this farro salad was during one of those gorgeous shoulder season afternoons when winter has finally released its grip but summer has not quite settled in. I had a bag of farro that had been sitting in my pantry for months and some asparagus that was screaming to be used. The whole kitchen smelled like lemon and shallots while everything came together, and I remember thinking this is exactly what spring eating should taste like. My roommate wandered in, took one bite, and immediately asked if I could make it again for her dinner party that weekend.

I brought this to a potluck last spring and watched three different people ask for the recipe before they even finished their first helping. Something about the combination of warm grains, tender chicken, and those crisp spring vegetables just makes people happy. I have found that even self proclaimed grain skeptics end up going back for seconds when this is on the table.

Ingredients

• 1 cup farro: This ancient Italian grain has a wonderful chewy texture and nutty flavor that holds up beautifully in salads
• 3 cups water: Farro absorbs liquid like a sponge but you will drain off any excess after cooking
• ½ teaspoon salt: A pinch in the cooking water helps season the grains from the inside out
• 2 boneless skinless chicken breasts: About 10 oz total keeps the protein substantial without overwhelming the vegetables
• 1 tablespoon olive oil: Just enough to coat the chicken and help those lovely golden sear marks develop
• ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the natural flavors shine through
• 1 cup fresh or frozen peas: Little bursts of sweetness that make every bite feel like spring
• 1 bunch asparagus: Trimmed and cut into 1 inch pieces for easy eating and even cooking
• 2 cups baby arugula or spinach: Adds a fresh peppery bite and gorgeous color contrast
• 3 tablespoons extra virgin olive oil: The base of your vinaigrette so use something you really like
• 2 tablespoons freshly squeezed lemon juice: Bright and acidic this is what makes the whole salad sing
• 1 teaspoon honey or maple syrup: Just a touch to balance the acid and bring everything together
• 1 teaspoon Dijon mustard: The secret to getting the vinaigrette to emulsify perfectly
• ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste but remember the farro and chicken are already seasoned
• 1 teaspoon finely grated lemon zest: Do not skip this it adds an intense aromatic punch that lemon juice alone cannot provide
• ¼ cup crumbled feta cheese: Optional but creamy salty pockets are never a bad idea
• 2 tablespoons chopped fresh herbs: Parsley mint or chives add a final fresh pop of color and flavor

Instructions

Cook the farro:

In a medium saucepan bring water and salt to a boil then add farro reduce heat and simmer uncovered for 20 to 25 minutes until tender. Drain and set aside to cool slightly.

Prepare the chicken:

While the farro cooks rub chicken breasts with olive oil salt and pepper. Grill or pan sear over medium heat for 6 to 7 minutes per side until cooked through then rest for 5 minutes before slicing thinly.

Blanch the vegetables:

Bring a pot of salted water to a boil and add asparagus and peas. Cook for just 2 minutes until bright green and barely tender then drain and rinse under cold water to stop the cooking process.

Make the vinaigrette:

In a small bowl whisk together olive oil lemon juice honey Dijon mustard salt pepper and lemon zest until emulsified.

Assemble the salad:

In a large bowl combine cooked farro chicken slices blanched asparagus peas and arugula or spinach. Drizzle with vinaigrette and toss gently to coat everything evenly.

Serve and enjoy:

Divide among plates and sprinkle with feta cheese and fresh herbs if using.

Save to Pinterest

Last month my sister called me from the grocery store asking what she needed to make this again because her family had requested it for the third week in a row. There is something deeply satisfying about a dish that feels nourishing but never heavy especially when the weather starts turning warm and we all start craving food that does not weigh us down.

Making It Yours

I have swapped in goat cheese when I was out of feta and added toasted walnuts for extra crunch. The beauty of this salad is that it welcomes improvisation as long as you keep the bright lemony vinaigrette as your foundation.

Timing Is Everything

The trick is getting all the components ready while the farro cooks so everything comes together at the right temperature. I always start the chicken as soon as the grains go into the water then blanch the vegetables while the chicken rests.

Serving Suggestions

This works beautifully for meal prep because the flavors actually improve after a few hours in the refrigerator. Serve it alongside some crusty bread or on its own for a lighter meal that still feels complete.

• Let the salad sit for at least 15 minutes before serving so the farro can drink in the dressing
• If making ahead add the fresh herbs and arugula right before serving to keep them vibrant
• The vinaigrette keeps for a week in the fridge so double it and use it on other salads too

Save to Pinterest

This is the kind of recipe that makes you feel like you have your life together even when you absolutely do not. Enjoy every bright and cheerful bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the farro and chicken up to 2 days in advance. Store them separately in the refrigerator and assemble with fresh vegetables and vinaigrette before serving.

→ What can I substitute for farro?

Barley, wheat berries, or quinoa work well as alternatives. Adjust cooking time according to grain package directions.

→ Is this served warm or cold?

This dish works beautifully warm, at room temperature, or chilled. The flavors meld together nicely as it sits.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Add fresh arugula and vinaigrette when reheating or serving.

→ Can I use rotisserie chicken?

Absolutely. Use about 2 cups of shredded rotisserie chicken to skip the cooking step and reduce prep time significantly.