How to Make Farro Salad with Chicken – A Healthy Mediterranean Salad

Have you ever hear of farro? This great alternative to rice is a whole grain that has a chewy texture and nutty flavor. It’s the star of my farro salad with chicken. Using grocery store roasted chicken makes this a quick any night of the week meal.

Farro is so flexible you can swap it in any recipe that calls for rice, barley, quinoa or even risotto.

=== 🍽🍸🥩 RECIPE ===
1 1/2 cups (290 g) uncooked farro
2 avocados, diced
4 scallions, sliced
2 boneless skinless chicken breasts (650 g), diced
3/4 cup (100 g) dried apricots, diced
1/2 cup (50 g) chopped walnuts, toasted
1 tablespoon diced jalapeno (Optional)
3/4 cup (80 g) dried cranberries

Vinaigrette:
3 ounces (90 ml) olive oil
2 ounces (60 ml) orange juice
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a bowl, whisk to combine and set aside.

Cook the farro per the package directions. Allow to cool.

Arrange all ingredients on a large platter – similar to a cobb salad. Dress with the vinaigrette just before serving.

Don’t know what a Cobb Salad is? Watch our episode here:
https://www.youtube.com/watch?v=m_4gLILEUMc