Warm Spring Farro Chicken Salad

The first warm day of spring hit our kitchen windowsill and suddenly heavy stews felt impossible. I'd bought farro on impulse, staring at those pearled grains like they held some secret to lighter eating. My roommate walked in with farmers market asparagus and chicken from the butcher, and we started throwing things into bowls without a real plan. That impromptu dinner became the blueprint for something I've made dozens of times since.

Last summer I made this for my sister who claims to hate salad. She watched me toss the warm farro with those crisp asparagus pieces and thinly sliced chicken, looking skeptical. Then she took a bite and didn't speak for five minutes, just kept eating. Now she texts me every spring asking when I'm going to make it again.

Ingredients

• 1 cup farro, rinsed: Pearled farro cooks faster but whole farro has more bite, either works beautifully here
• 3 cups water: For boiling the farro until perfectly tender
• ½ teaspoon salt: Just enough to season the grains as they cook
• 2 boneless skinless chicken breasts: About 10 oz total, pounded slightly even thickness helps them cook evenly
• 1 tablespoon olive oil: For coating the chicken before cooking
• ½ teaspoon salt and ¼ teaspoon black pepper: Simple seasoning that lets the chicken shine
• 1 cup fresh or frozen peas: Frozen work perfectly if fresh arent in season yet
• 1 bunch asparagus: About 8 oz, trimmed and cut into bite sized pieces
• 2 cups baby arugula or spinach: Peppery arugula adds nice contrast but spinach mellows it out
• 3 tablespoons extra virgin olive oil: The base of your vinaigrette
• 2 tablespoons freshly squeezed lemon juice: Bright acidity that makes everything sing
• 1 teaspoon honey or maple syrup: Just enough sweetness to balance the lemon
• 1 teaspoon Dijon mustard: Emulsifies the dressing and adds depth
• ½ teaspoon salt and ¼ teaspoon black pepper: Season the vinaigrette to taste
• 1 teaspoon finely grated lemon zest: Intense lemon flavor without extra liquid
• ¼ cup crumbled feta cheese: Optional but adds a creamy salty element
• 2 tablespoons chopped fresh herbs: Parsley, mint, or chives add a fresh finish

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. Drain and set aside to cool slightly while you prep everything else.

Prepare the chicken:

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

Blanch the vegetables:

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

Make the vinaigrette:

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

Assemble the salad:

Combine cooked farro, sliced chicken, blanched asparagus, peas, and arugula in a large bowl. Drizzle with vinaigrette and toss gently until everything is coated.

Serve:

Divide among plates and sprinkle with crumbled feta cheese and fresh herbs if you're using them.

Pin to board

My friend Sarah showed up to our annual spring potluck with something similar and I promptly forgot about my own contribution. Hers had mint instead of parsley and chickpeas instead of chicken, and I've been experimenting with variations ever since.

Making It Your Own

Once you've got the basic formula down, this salad adapts to whatever looks good at the market. I've made it with roasted cherry tomatoes in summer, roasted squash in fall, and even added toasted walnuts for extra crunch. The farro and lemon vinaigrette stay constant, everything else is fair game.

Temperature Tricks

This salad works beautifully warm, at room temperature, or chilled straight from the fridge. There's something magical about the contrast of warm farro and cool crisp vegetables, but on hot days I'll make everything ahead and serve it icy cold for maximum refreshment.

Make Ahead Magic

The components can all be prepped up to two days in advance and kept separately. Farro actually benefits from sitting overnight, the vinaigrette penetrates the grains and makes them more flavorful. Just hold back on the arugula and final herbs until you're ready to serve.

• Double the vinaigrette and keep extras in a jar for quick weekday lunches
• Grill extra chicken when you're already firing up the grill for something else
• Cook farro in big batches and freeze portioned bags for future salads

Pin to board

This salad has become my go to for bringing to friends who need dinner but don't want anything too heavy. It travels well, looks stunning on the table, and somehow tastes even better when shared outdoors in spring sunshine.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this dish is excellent for meal prep. The flavors actually improve after sitting for a few hours. Store components separately and combine just before serving, or assemble up to 24 hours ahead—the farro absorbs the vinaigrette beautifully.

→ What can I substitute for farro?

Try other ancient grains like wheat berries, spelt berries, or quinoa. Brown rice or barley work well too. Adjust cooking times accordingly and ensure grains are tender but not mushy for the best texture.

→ Is there a vegetarian option?

Absolutely. Simply omit the chicken and add chickpeas, white beans, or extra vegetables like bell peppers and cucumbers. Consider avocado for creaminess and toasted walnuts or pine nuts for protein and crunch.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. The vegetables may soften slightly, but the dish remains delicious. If using feta, add it fresh when serving rather than storing it mixed in.

→ Can I use different vegetables?

Certainly. Swap asparagus for green beans, snow peas, or sugar snap peas. Try adding radishes, shaved carrots, or fresh sugar snap peas. The beauty of this dish is its adaptability to seasonal produce.

→ What's the best way to cook the chicken?

Pan-searing creates a nice golden crust and juicy interior. You can also grill it for smoky flavor, bake at 400°F for 20-25 minutes, or use poached chicken breasts for a more tender texture. Season generously before cooking.