Have you ever worked with farro? If not, allow me to introduce you to your new best friend! Farro, is an ancient wheat grain that is nutty and hearty. It’s packed with fiber, magnesium, iron and even protein ( 1/4 cup has 6 grams!! )!! Farro is found with the barley, brown rice and lentils at the grocery store.
Farro cooks just like rice and the satisfying and chewy texture is a great addition to almost any dish. I use it in soups, as my meat replacement in vegan tacos, and even as a hot cereal! This salad recipe is fast and easy to make and is a great starting point if you are new to working with farro.
Feel free to add more veggies to this salad or use a different protein. I have made this salad with both salmon and tofu crumbles and it is fabulous.
Chicken and Farro Salad
Makes 4-6 servings
- 1 cup farro
- 2 cups water
- 1 tablespoon olive oil
- 5 cups arugula
- 1 shallot, diced
- 1 pint cherry tomatoes
- 1 cup sliced cucumber
- 2 cups cooked chicken ( can use a rotisserie chicken), cut into bite sized pieces
- 1/3 cup your favorite balsamic dressing
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
In a medium pot, combine farro, water and olive oil. Bring to a boil. Reduce heat to a medium simmer and cook until water is below the surface of the farro. Remove from heat and cover. Let sit for 5 minutes and then fluff with a fork.
If you are not using a rotisserie chicken heat oven to 400 degrees. Put chicken (breasts, tenders or thighs) on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and any other seasoning you like. Mrs. Dash's salt free onion and garlic seasoning blend is my favorite! bake uncovered for 12-15 minutes or until no longer pink and internal temp is 165 degrees.
In a large bowl, combine arugula, shallot, cherry tomatoes, cucumber, chicken, farro and dressing. Toss to combine, divide among plates and sprinkle with Parmesan cheese.