Warm Spring Farro Chicken Salad

The first time I made this salad was during that awkward shoulder season when winter coats feel too heavy but spring jackets still leave you shivering. I had leftover farro sitting in my pantry and some chicken that needed cooking, so I threw them together with whatever green things I had from the farmers market. My roommate walked in mid-chop and said "this smells like April" which might be the weirdest compliment I have ever received but also somehow perfect.

Last spring I brought this to a potluck and watched three different people ask for the recipe within ten minutes of each other. What struck me was how something so simple could disappear so completely. My friend Sarah who claims to hate healthy food went back for thirds which felt like a personal victory against the idea that nutritious equals boring.

Ingredients

• 1 cup farro, rinsed: Pearled farro cooks faster but whole farro has better texture and more nutrients
• 3 cups water: Exactly enough to cook the grains without leaving them soupy
• ½ teaspoon salt: Just enough to season the water as the farro cooks
• 2 boneless skinless chicken breasts: About 10 oz total, pound them slightly even thickness
• 1 tablespoon olive oil: For the chicken, use something with good flavor
• ½ teaspoon salt and ¼ teaspoon black pepper: For seasoning the chicken
• 1 cup fresh or frozen peas: Fresh are sweeter but frozen work perfectly fine
• 1 bunch asparagus: About 8 oz, trimmed and cut into bite-sized pieces
• 2 cups baby arugula or spinach: Arugula adds peppery bite, spinach is milder
• 3 tablespoons extra-virgin olive oil: The base of your vinaigrette
• 2 tablespoons freshly squeezed lemon juice: Bottled stuff will not give you the same brightness
• 1 teaspoon honey or maple syrup: Just enough to balance the acid
• 1 teaspoon Dijon mustard: Helps emulsify everything together
• ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to taste once combined
• 1 teaspoon finely grated lemon zest: This packs way more flavor than juice alone
• ¼ cup crumbled feta cheese: Optional but adds creamy tangy bites
• 2 tablespoons chopped fresh herbs: Parsley, mint, or chives add fresh pops

Instructions

Cook the farro:

Bring water and salt to a boil in a medium saucepan, add farro, reduce heat, and simmer uncovered for 20 to 25 minutes until tender but still with some bite. Drain and let it cool slightly while you prep everything else.

Prepare the chicken:

Rub chicken breasts with olive oil, salt, and pepper, then grill or pan-sear over medium heat for 6 to 7 minutes per side until cooked through. Let rest 5 minutes before slicing into thin strips.

Blanch the vegetables:

Boil a pot of salted water, add asparagus and peas, cook for 2 minutes until bright green and just tender, then drain and rinse under cold water to stop the cooking process.

Make the vinaigrette:

Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest in a small bowl until emulsified.

Assemble the salad:

Combine cooked farro, sliced chicken, blanched vegetables, and greens in a large bowl, drizzle with vinaigrette, and toss gently until everything is coated.

Serve:

Divide among plates and sprinkle with crumbled feta and fresh herbs if you are using them.

Save to Pinterest

My mom tried making this with quinoa instead of farro and she texted me immediately saying "it is good but not the same." The chew of farro really does make the whole experience feel more substantial and satisfying. Some substitutions work but this one changes the soul of the dish.

Make Ahead Magic

I have learned through plenty of Monday morning scrambles that this salad meal preps like a dream. The farro and chicken keep beautifully for days, and the vegetables stay crisp if you store the dressing separately and toss right before serving. The texture actually improves after the flavors have time to get friendly with each other in the fridge.

Seasonal Swaps

In summer I switch out the asparagus for cherry tomatoes and cucumber, then come fall I will roast some butternut squash and toss it in while still warm. The backbone of farro and chicken stays the same but the seasonal vegetables keep it feeling fresh all year round. That flexibility is probably why this recipe has stayed in my regular rotation for so long.

Serving Suggestions

This salad works for everything from weekday lunches to dinner parties where you want something that looks impressive but will not stress you out. I like serving it slightly warm rather than cold because the flavors pop more and the farro feels more comforting that way. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.

• Try adding toasted pine nuts or walnuts for extra crunch
• Swap feta for goat cheese if you want something creamier
• Add chickpeas to make it even more filling without meat

Save to Pinterest

Hope this becomes one of those recipes you turn to when you want something that feels special but not complicated. There is something really satisfying about a dish that is this good for you and also this good to eat.

Recipe Questions & Answers

→ Can I make this ahead of time?

Absolutely. Cook the farro and chicken up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Blanch the vegetables and prepare the vinaigrette the day before. Toss everything together just before serving for best texture.

→ What can I substitute for farro?

Farro's chewy texture works beautifully here, but you can use other grains. Try pearled barley for similar chewiness, quinoa for a lighter option, or wheat berries for extra nuttiness. Adjust cooking times according to package directions.

→ Is this salad served warm or cold?

It's delicious either way. The name suggests serving it warm, which brings out the flavors beautifully. However, it also tastes excellent at room temperature, making it perfect for picnics, potlucks, or packed lunches. The farro retains its texture well even when chilled.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette in a small jar. When ready to eat, bring everything to room temperature before tossing together. If already mixed, consume within 1-2 days as the arugula may wilt.

→ Can I make this vegetarian?

Yes. Simply omit the chicken and add protein-rich alternatives like chickpeas, white beans, or extra vegetables. Cubed halloumi or pan-seared tofu also work wonderfully. Consider adding toasted walnuts or pine nuts for satisfying crunch and healthy fats.

→ What other vegetables work well in this?

Feel free to customize based on the season. Try snap peas, radishes, or shredded Brussels sprouts in spring. Cherry tomatoes, cucumber, or bell peppers add summer freshness. Roasted sweet potato or butternut squash bring autumn warmth to the bowl.