Chicken Farro Salad

The chicken farro salad is a delicious meal packed full of flavor and protein!


  • 3 tbsp farro
  • Salt to taste
  • 112 tsp olive oil
  • 14 tsp curry powder
  • 14 tsp mustard seeds
  • 14 tsp cardamom
  • 14 tsp ground cilantro
  • 12 large carrot
  • 112 tsp apple cider vinegar
  • 18 red onion
  • 14 lemon
  • 6 oz chicken breast
  • 12 cup arugula
  • 14 cup fresh cilantro
  • 14 cup reduced fat feta cheese
  • 12 cup canned pears in juice


  1. Place farro and salt in a pot. Add water to cover the farro. Bring to a boil then reduce heat to medium low and simmer, uncovered, until farro is tender, about 45 minutes. Drain and place in a bowl.
  2. Boil chicken breast until cooked through. Shred and set aside.
  3. Peel and dice carrots. Slice red onion and mince the lemon with the peel. Chop cilantro.
  4. Heat olive oil over medium heat. Add curry, mustard seeds, cardamom and coriander. Cook for about 2 minutes, stirring often until the mustard seeds start to pop. Add carrots and cook for 5 minutes stirring occasionally. Add vinegar and stir until evaporated (about 2 minutes). Stir in onion and lemon cook for 1 more minute then remove from heat.
  5. When the farro is cooked, combine it with the carrot mixture, shredded chicken, cilantro and arugula. Top with feta.
  6. Serve pears on the side.
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