Recipe : Kale, Chicken, and Farro Salad

by Ginny on June 22, 2011

The flavors of this salad really pop when it’s eaten still warm or room temp., but it also keeps well and makes great leftovers when served chilled the next day.


  • 3/4 cup dried farro (or substitute barley, and cook according to package instructions)
  • 1 1/2 cups water
  • pinch salt

For the Greens:

  • 2 medium cloves garlic, pressed or minced
  • 1 tablespoon extra virgin olive oil
  • 1 small lemon, juice only
  • 1/4 teaspoon fine sea salt
  • freshly ground pepper, to taste
  • 1 bunch kale

For the Chicken:

  • 1 pound boneless, skinless chicken breast (about 3 small breasts)
  • 2 large cloves garlic, pressed or minced
  • 1 lemon, juice only
  • 2 teaspoon finely minced fresh rosemary
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1/4 to 1/2 teaspoon fine sea salt (I recommend using 1/4 teaspoon if you’re using feta, 1/2 teaspoon if you’re using fresh goat cheese)
  • freshly ground pepper, to taste
  • crumbled feta or fresh goat cheese, for garnish

1. In a medium sauce pan with a tight fitting lid combine farro, water, and pinch of salt. Bring to a boil, reduce heat to low, cover and cook 25 to 30 minutes or until tender. Set aside. 

2. For the greens: Combine first 5 ingredients in a large salad bowl and whisk to combine. Wash kale, shake dry, and remove leaves from thick stems. Discard stems, and chop leaves into small bits. Toss with the ingredients already in the salad bowl. Set aside.

3. For the chicken: In a medium mixing bowl combine garlic, lemon juice, rosemary, mint, olive oil, salt, and pepper. Stir to combine. Dice chicken breasts into 1-inch cubes and toss with mixture. Heat a large saute pan over medium-high to high heat, and add chicken mixture. Saute until cooked through, 4 to 6 minutes.

4. Add the chicken and any accumulated pan juices to the kale. Add cooked farro (or barley) and toss to combine. Taste and adjust seasonings if necessary. Serve warm, room temp, or chilled, and top with crumbled feta or goat cheese.

Serves 3 to 4 as an entree

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