Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Two bowls of farro topped with chicken, pistachios and pomegranate

Farro, Grilled Chicken & Pistachio Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Grill + stovetop

Description

This farro salad with grilled chicken, pistachios and pomegranate has a great nutty flavor and makes a great healthy lunch or dinner.


Scale

Ingredients

For the salad:

  • 1/2 cup pearled farro
  • 1 1/2 cups water
  • 1 4 oz boneless (skinless chicken breast)
  • 1 teaspoon olive oil
  • 1/2 cup Wonderful shelled pistachios
  • 1/3 cup pomegranate seeds
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/2 teaspoon honey
  • 6 tablespoons extra virgin olive oil

Instructions

  1. 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.
  2. 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.
  3. Chop the pistachios. Roughly chop the pistachios with a sharp knife and set them aside.
  4. 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.
  5. Assemble the salad. When the farro is done cooking add the chopped pistachios, thyme, pomegranate seeds, chicken, salt and pepper. Mix well.

Notes

The dressing makes more than you will likely use with the farro; store any leftover dressing in a small jar or other airtight container. Dressing will keep in the refrigerator for several weeks.

Keywords: Grain-based salad