Farro Salad with Chicken and Greens

Today I want to talk to you about farro. Pronounced far-oh, farro is “composed of the grains of certain wheat species in whole form” (thanks, Wikipedia). Basically it’s another ancient grain type product that might be the next quinoa. Well, at least in my opinion.

I made my first farro dish a few months ago and fell in love with it. I find that using the Trader Joe’s 10-Minute Farro makes things easier since the grain is already pre-cooked a bit and you don’t have to go through the whole soaking overnight process.

Farro is a blank canvas. You can serve it as is with a pinch of salt, cooked in chicken stock for more flavor. Or you can jazz it up — which is what I like to do. Here is the recipe for my most recent creation.


Farro Salad with Chicken and Greens

3/4 cup Trader Joe’s 10-Minute Farro (about half the package)
2 cups chicken stock or water
2 chicken breasts or about 3 chicken thighs, cut in to cubes
1 glove garlic
1 tbls olive oil
2 large handfuls of greens (I used a mix of spinach, kale and Swiss chard)
1/4 cup Ken’s Oil and Vinegar Dressing (any sort of vinagrette dressing will work)
Parmesan cheese, optional
Salt and pepper, to taste

1) Cook the farro according to package directions. Bring water or stock to a boil and cook the farro for 10 minutes. I usually cook mine for 9 because I like it to have a little bit more of a chewy bite.
2) While the farro is cooking, heat the olive oil in a skillet over medium heat. Add the chicken and garlic. Season with salt and pepper. Cook until the chicken is totally done, about 5 to 8 minutes. Let cool.
3) Drain the farro. Place the greens in a large mixing bowl. Dump the drain farro over the greens, allowing them to wilt from the heat. Let sit for about 5 minutes.
4) Add the chicken and the salad dressing and stir to combine. Season will salt and pepper. Add the cheese if desired. Serve warm or chill in the fridge before serving. I prefer to eat this chilled.


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