Warm Spring Farro Chicken Salad (Printable)

A vibrant salad featuring tender farro, juicy chicken, crisp spring vegetables, and zesty lemon vinaigrette for a wholesome meal.

# What you'll need:

→ Grains

01 - 1 cup farro, rinsed
02 - 3 cups water
03 - ½ teaspoon salt

→ Protein

04 - 2 boneless, skinless chicken breasts (about 10 ounces total)
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Vegetables

08 - 1 cup fresh or frozen peas
09 - 1 bunch (about 8 ounces) asparagus, trimmed and cut into 1-inch pieces
10 - 2 cups baby arugula or spinach

→ Lemon Vinaigrette

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - 1 teaspoon finely grated lemon zest

→ Garnish

18 - ¼ cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh herbs (parsley, mint, or chives)

# How to make it:

01 - In a medium saucepan, bring 3 cups water and ½ teaspoon salt to a boil. Add 1 cup rinsed farro, reduce heat, and simmer uncovered for 20–25 minutes until tender. Drain and set aside to cool slightly.
02 - While the farro cooks, rub chicken breasts with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Grill or pan-sear over medium heat for 6–7 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Bring a pot of salted water to a boil. Add 1 bunch trimmed asparagus and 1 cup peas; cook for 2 minutes until bright green and just tender. Drain and rinse under cold water to stop the cooking process.
04 - In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon lemon zest until emulsified.
05 - In a large mixing bowl, combine cooked farro, sliced chicken, blanched asparagus, peas, and 2 cups arugula or spinach. Drizzle with vinaigrette and toss gently to coat all ingredients evenly.
06 - Divide salad among serving plates. Sprinkle with ¼ cup crumbled feta cheese and 2 tablespoons fresh herbs if desired. Serve warm or at room temperature.

# Expert suggestions:

01 -
  • It tastes just as good at room temperature as it does warm, so you can make it ahead without losing a thing.
  • The farro gives you that chewy, nutty bite that keeps you satisfied way longer than leafy greens alone.
  • Every ingredient feels fresh and clean, but the whole dish still feels like a real meal, not rabbit food.
  • You can swap in whatever spring vegetables you find, and it still works beautifully.
02 -
  • Don't overcook the chicken or it will dry out and ruin the whole texture of the salad, use a meat thermometer if you're unsure and pull it at 165 degrees.
  • If you dress the salad while the farro is still hot, the greens will wilt more, which some people love and others don't, so decide what texture you're after.
  • Rinsing the blanched vegetables under cold water isn't just about color, it stops them from turning mushy and keeps that crisp snap.
03 -
  • Toast the farro in a dry skillet for a few minutes before boiling it to deepen the nutty flavor.
  • If your chicken breasts are thick, pound them to an even thickness so they cook uniformly and don't dry out on the edges.
  • Add the herbs right before serving, not earlier, so they stay bright and fragrant instead of wilting into the background.
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