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Chicken-Farro Salad

  • Author: Meagan


A perfect way to start the New Year! – all 4 of us were equally excited about this one.  If you pick up a roast chicken and pre-washed greens at Costco, this is very easy to put together.  I cooked the farro at breakfast time because it was going to be ‘one of those days’, and left it in the pot on the stove until dinner time.  The rest of the prep and salad construction took only about 15 minutes  – this is borrowed from ‘True Food’, by Andrew Weil, MD – enjoy!



Chicken-Farro Salad

1 c. farro, cooked in salted water until tender and then drained well and left to cool

9 to 12 c. washed mixed greens or baby kale

34 c. diced roast chicken

8 to 10 pitted dates, chopped

1/2 c. craisins

150 g. Manchego cheese, shaved with a vegetable peeler

1/2 c. chopped Marcona almonds (or sliced or slivered almonds, toasted)

Vinaigrette – place all ingredients into a well sealed container or jar and give it a good shake right before dressing your salad

1/4 c. Champagne vinegar AND 1/2 c. good olive oil

1/4 t. EACH salt AND freshly ground pepper

1 T. honey


In a large salad bowl, toss together everything except for the almonds and then toss with about half of the dressing to start.  Taste for seasonings, add more dressing if needed, garnish with the almonds and serve – definitely our new favorite dinner salad.

  • Category: Chicken, Poultry, Salad
  • Method: Mix


From Meagan's Kitchen

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