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Farro Herb Salad with Chicken

Farro Herb Salad with Chicken


  • 2 chicken breasts, boneless and skinless
  • Salt and pepper
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 cup basil, packed
  • 1/2 cup mint, packed
  • 1/2 cup parsley, packed
  • 1 nectarine
  • 1/2 cup cherries, pitted
  • 1/2 avocado
  • 1/2 cup chickpeas
  • 1 cup quinoa, cooked
  • 2 cups farro, cooked
  • 1/2 teaspoon dijon mustard
  • Juice of 1 lemon
  • Zest of 1/2 lemon


  1. Preheat oven to 400 degrees F.
  2. Heat 1 tablespoon olive oil in a large ovenproof skillet. Season chicken breasts generously with salt and pepper. When pan is hot, add chicken breasts. After 2 minutes, flip chicken breasts and cook on the other side for 3 minutes. Place pan in the oven and cook for 10 to 15 minutes or until a meat thermometer registers 165 degrees F.
  3. Meanwhile, slice all herbs into thin ribbons and place in a large bowl. Chop nectarine, cherries and avocado into small cubes and add to the herbs along with chickpeas and feta.
  4. In a small bowl, whisk together dijon, lemon juice and lemon zest until smooth. Add remaining 2 tablespoons of oil in a slow stream, whisking quickly and consistently to combine.
  5. Gently fold the quinoa, farro and dressing into the herb mixture. Season with salt and pepper.
  6. Slice the chicken breasts thinly.
  7. Evenly distribute the farro salad between 4 dishes and top with 1/2 chicken breast.


  • Recipe provided by Caroline Chambers.

Nutrition Information

Per serving: 566 kcal cal., 23 g fat (5 g sat. fat), 59 g carb., 11 g fiber, 6 g sugar, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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