Warm Spring Farro Chicken Salad

I started making this salad on those evenings when I had half a bag of farro sitting in the pantry and no real plan for dinner. The first batch was a little too lemony and the chicken slightly overdone, but my neighbor still scraped her bowl clean and asked for the recipe. Now it shows up on my table every April when the farmers market asparagus starts looking irresistible. There is something about the chew of farro against crisp peas that makes me feel like I am doing something good for myself without much effort.

I made this for a potluck brunch once, doubled the recipe, and watched it vanish before the frittata even got touched. Someone asked if I had catered it. I laughed because I had been rushing that morning and forgot the feta entirely, but the lemon vinaigrette carried everything so well that nobody noticed. That is when I realized this dish does not need perfection to impress.

Ingredients

• Farro: This ancient grain has a nutty flavor and holds its shape beautifully, giving the salad a hearty backbone without feeling heavy.
• Chicken breasts: I prefer thinner cuts so they cook evenly and stay juicy; pounding them gently helps if they are thick.
• Peas and asparagus: Frozen peas work just as well as fresh and save you the trouble of shelling, while asparagus should snap cleanly when you bend the stems to find the tender part.
• Arugula or spinach: Arugula adds a peppery bite that I love, but spinach keeps it mild and kid friendly.
• Lemon juice and zest: Fresh lemon is non negotiable here; bottled juice tastes flat and will not brighten the dish the same way.
• Dijon mustard: This emulsifies the vinaigrette and adds a subtle tang that balances the honey.
• Feta cheese: Crumbled feta brings creamy, salty pops throughout the salad, though goat cheese works beautifully if that is what you have.
• Fresh herbs: Mint feels the most spring like to me, but parsley or chives never disappoint.

Instructions

Cook the farro:

Bring the water and salt to a rolling boil, then add the rinsed farro and let it simmer uncovered until each grain is tender but still has a pleasant chew, about 20 to 25 minutes. Drain any excess water and spread the farro on a plate to cool slightly so it does not wilt your greens later.

Prepare the chicken:

Rub the chicken with olive oil, salt, and pepper, then cook it in a hot skillet or grill pan for 6 to 7 minutes per side until the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing thinly against the grain; this keeps every bite juicy.

Blanch the vegetables:

Drop the asparagus and peas into boiling salted water for about 2 minutes until they turn bright green and just tender. Drain them and immediately rinse under cold water to lock in that vibrant color and crisp texture.

Make the vinaigrette:

Whisk together the olive oil, lemon juice, honey, Dijon, salt, pepper, and lemon zest until it emulsifies into a smooth, glossy dressing. Taste it and adjust the honey or lemon if needed; it should be bright but not harsh.

Assemble the salad:

Toss the farro, chicken slices, blanched vegetables, and greens in a large bowl, then drizzle the vinaigrette over everything and toss gently to coat. Do not overdress it; you can always add more but you cannot take it back.

Serve:

Divide the salad among plates and finish with crumbled feta and a scatter of fresh herbs. Serve it warm, at room temperature, or even chilled the next day.

Save

One Sunday I packed this into a container and took it on a hike with friends. We ate it sitting on a flat rock overlooking a valley, and everyone kept saying how fresh it tasted even after sitting in a backpack for two hours. That is when I understood why grain salads have such a loyal following. They travel well and taste like you care.

Make It Your Own

If chicken is not your thing, try chickpeas or white beans for a vegetarian version that still feels filling. I have also used leftover grilled salmon, and it was incredible. For extra crunch, toss in toasted walnuts or almonds. Sometimes I add halved cherry tomatoes or thinly sliced radishes if I am feeling fancy. The base is forgiving enough to handle whatever your fridge or garden offers.

Storing and Serving Tips

This salad keeps in an airtight container in the fridge for up to two days, and I actually think it tastes better the next day once the flavors have mingled. If you are making it ahead, keep the arugula separate and toss it in just before serving so it does not wilt. You can serve it cold, at room temperature, or gently warmed in a skillet. I have done all three and never been disappointed.

What to Serve With It

This salad is hearty enough to stand alone as a main dish, but it also works beautifully alongside a simple soup like chilled cucumber or a light broth. A crisp white wine like Sauvignon Blanc or Gruner Veltliner pairs wonderfully, though I have served it with iced herbal tea on warm days and it felt just right. If you are feeding a crowd, set out some crusty bread and a bowl of olives and you have a complete, no stress meal.

• Add a side of hummus and pita if you want more Mediterranean vibes.
• Pair with a fruit forward dessert like lemon bars or strawberry shortcake.
• Double the recipe for meal prep and portion it into containers for the week ahead.

Save

This salad has become my answer to the question of what to make when I want something that feels light but still satisfying. It never fails to make me feel like spring has arrived, even if the weather has not quite caught up.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can assemble the salad up to 4 hours in advance. Store without dressing, then toss with vinaigrette just before serving to keep the greens crisp and farro tender.

→ How do I make this vegetarian?

Omit the chicken and add hearty vegetables like roasted beets or mushrooms, or substitute with chickpeas or white beans for protein and substance.

→ What's the best way to cook the chicken?

Pan-searing over medium heat for 6-7 minutes per side keeps the chicken moist and golden. Ensure it reaches 165°F internally, then let it rest 5 minutes before slicing.

→ Can I use a different grain instead of farro?

Absolutely. Barley, wheat berries, or even quinoa work well. Adjust cooking times according to package directions—most require 20-30 minutes.

→ What wine pairs well with this dish?

Crisp, acidic whites like Sauvignon Blanc or Grüner Veltliner complement the lemon vinaigrette beautifully and refresh the palate between bites.

→ How do I store leftovers?

Store in an airtight container for up to 3 days. Keep dressing separate if storing longer than a few hours to prevent the farro from absorbing too much liquid.