This farro salad with grilled chicken, pistachios and pomegranate has a great nutty flavor and makes an easy, make-ahead lunch or dinner.
This Chipotle Grilled Steak Salad is another great weeknight recipe that uses farro.
Product samples were provided by Wonderful Pistachios, thoughts and opinions are my own.
I'm a fan of grain-based salads or bowls. They are easy to make and generally great for meal prep. Incorporating farro into your grain bowls is a great way to add a unique flavor to them.
Farro is a slightly chewy ancient whole grain with a nutty flavor. It adds a lot of substance to a dish. These grain bowls work well for either lunch or a light dinner.
Contents:
Ingredient Notes
- Farro: Farro has a nice nutty, earthy taste that makes it a great base for dishes on its own, as well as an add-in for a traditional lettuce-based salad or soups. You can find it in most large grocery stores, usually in the same aisle as the pasta and the rice. Be sure to get the unpearled version.
- Chicken breast: If you are going to grill your own chicken, use boneless, skinless chicken breast. You can use the breast from a rotisserie chicken or if your local market sells it, use pre-cooked, pre-shredded chicken breast.
- Pistachios: When I'm using pistachios in a recipe, I typically purchase the pre-shelled version so I don't have to spend the time to take them out of the shell.
- Pomegranate seeds: You can either purchase a whole pomegranate and take the seeds out or you can buy the seeds on their own. Both Trader Joe's and Whole Foods sell them. You'll find them in the produce section. If you buy the seeds or arils, be sure to taste them first. Sometimes they get slightly bitter from the juice and should be rinsed before adding them to the salad.
How to make farro salad
This dish comes together quickly as it only has a few steps, making it an easy weeknight meal.
Step 3 | Make the vinaigrette: After the chicken and farro are cooked, you can quickly whip up the vinaigrette. I generally use a mason jar for making dressings as you can easily shake everything up with the lid on. It also works well for storing any leftovers.
Step 4 | Assemble the salad: Once everything is ready, add the chicken, pistachios and pomegranate to the saucepan with the farro. Then drizzle the dressing over everything and toss to coat. Using the farro pan for mixing the salad means less cleanup. You can serve immediately or refrigerate and let the flavors meld for a bit. It's fantastic either way!
Recommended tools
Grill pan - A grill pan can be a very useful kitchen tool, especially if you live in a place with colder winters.
More Weeknight Recipes
If you are looking for other ideas for weeknight meals, check out these recipes:
- Chipotle Chicken Burrito Bowl
- Pork Tacos with Avocado Corn Salsa
- Skillet Lemon Chicken
- Garlic Ginger Cashew Chicken
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If you try this recipe, please let me know by leaving a comment with a star rating below. You can also take a photo & tag @urbanfoodiekitchen on Instagram.
Farro, Grilled Chicken & Pistachio Salad
Ingredients
For the salad:
- ½ cup pearled farro
- 1 ½ cups water
- 1 4 oz boneless, skinless chicken breast
- 1 teaspoon olive oil
- ½ cup Wonderful shelled pistachios
- ⅓ cup pomegranate seeds, rinsed
- 1 teaspoon fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon coarse ground pepper
For the vinaigrette:
- 2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon minced shallot
- pinch of ground pepper
- pinch of sea salt
- ½ teaspoon honey
- 6 tablespoons extra virgin olive oil
Instructions
- Cook the farro. Rinse the farro using a fine mesh strainer. Add the farro and water to a medium saucepan; bring to a boil then reduce heat and simmer uncovered for an additional 10-12 minutes until the water has evaporated.
- Cook the chicken. While the farro is cooking, brush the chicken with oil and grill over medium-high, either in a grill pan or on an outdoor grill; cooking 6 minutes per side. Chop into bite-sized pieces when done cooking.
- Chop the pistachios. Roughly chop the pistachios with a sharp knife and set them aside.
- Make the vinaigrette. Add vinegar through honey to a small bowl and whisk together. Slowly add olive oil whisking to combine. Add to farro mixture as desired.
- Assemble the salad. When the farro is done cooking add the chopped pistachios, thyme, pomegranate seeds, chicken, salt and pepper. Mix well.
Notes
This post was originally published in January 2016. It was updated in April 2025 with some new information and photos. No changes were made to the original recipe.
Kristen @ A Mind Full Mom
I LOVE these flavors all together!! This would be so filling and flavorful. I can't wait to try it. Pinned.
Jamie | The Kitchenarium
I have added the ingredients to my shopping list! I love pistachios and what a great way to use another (less common) grain.
Ali @ Home & Plate
I love trying new healthy dishes especially whole grain recipes that add a little protein and flavor. It's the perfect one dish meal. This farro frilled chicken with pistachios looks delish.
Dorota
looks healthy and delicious, saving it for later!
Kathi @ laughingspatula
Farro is the new Quinoa! Need to try this - I think its going to be a very popular grain this year! Looks yummy!
Debi at Life Currents
I love farro, and this is a great way to eat it! Thanks for this wonderfully colorful and healthy dish!
Marsha @ Marsha's Baking Addiction
This dish looks absolutely delicious! Love all the flavours!
heather @french press
I just had a farro salad the other night, and I loved it so much I bought farro for home the next day. this sounds like a great recipe to start experimenting with
Jill Silverman Hough
I'm a farro fan, too--I love not only its nutty flavor, but that the nice, big grains cook up a little chewy. So much more interesting than rice or quinoa to me. I bet this would be good with other herbs as well--rosemary or marjoram, for example.
Chrisy @ Homemade Hooplah
Somehow I've never had a chicken and pistachio combo before, but it sounds amazing! I'd totally make this for a protein-packed lunch 😀
Elena
I love a farro salad, especially with pomegranate seeds. This is beautiful!
John@berlyskitchen.com
This looks good! I have never tried farro salad before, I might make this recipe to try this weekend,
Katrin
This looks so delicious! I wish I could have a portion right now
carissa
This looks great! I haven't tried anything like this, looks very flavorful 🙂
Alicia
Delicious! Hearty! The flavors blend so well. I failed to rinse the pomegranate seeds though, which imparted a strange fermented tang. Will make sure to do that next time.
Kathryn Rudey
Thanks Alicia - I'm glad you enjoyed this recipe! I'll be sure to add a note about rinsing the pom seeds.