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Chicken, Farro, and Vegetable Salad with Lemon Vinaigrette


Grilling the chicken and vegetables gives this healthy and hearty salad a smoky, sweet flavor. If you prefer, substitute sliced celery for fennel and pearl barley or wheat berries for farro.

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  • 4 skinned and boned chicken breasts, trimmed
  • Lemon Vinaigrette, divided
  • 1 cup uncooked farro
  • 2 1/4 teaspoons kosher salt, divided
  • 2 garlic cloves, peeled
  • 3/4 teaspoon black pepper, divided
  • 1/2 red onion, cut into wedges
  • 1 fennel bulb, thinly sliced
  • 10 sweet mini peppers, halved and seeded
  • 1 1/2 teaspoons olive oil
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup torn fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • Lemon Vinaigrette
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 small garlic clove, pressed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil


Servings 6
Cooking time 90mins
Adapted from


Step 1

1. Place chicken and 1/4 cup Lemon Vinaigrette in a 1-gal. zip-top plastic freezer bag. Seal and turn to coat. Chill 30 minutes. (Reserve and chill remaining vinaigrette.)

2. Meanwhile, cook farro according to package directions, adding 1 tsp. salt and 2 garlic cloves before bringing to a boil. Drain and rinse; discard garlic, and transfer farro to a large bowl.

3. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade in bag. Sprinkle chicken with 1/4 tsp. each salt and black pepper. Grill chicken, covered with grill lid, 4 to 5 minutes on each side or until done. Transfer to a platter; cover with foil.

4. Toss together onion, next 3 ingredients, and remaining 1 tsp. salt and 1/2 tsp. black pepper. Place vegetables in a large grill basket, and grill, covered with grill lid, 10 to 12 minutes or until vegetables start to char and soften, stirring and turning every 2 minutes. Transfer vegetables to bowl, and cover with foil.

5. Coarsely chop chicken; toss with farro, vegetables, parsley, basil, thyme, and 1/4 cup chilled reserved Lemon Vinaigrette. Season with salt and pepper, and serve with remaining vinaigrette.

Lemon Vinaigrette
Whisk together first 8 ingredients; add oil in a slow stream, whisking constantly until smooth.

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