Chicken and Kale Salad with Farro

I’ve recently been obsessed with kale salads with a combo of lacinato kale and baby kale, and this chicken and kale salad particularly knocked my socks off. It’s the combination of julienned radishes, Persian cucumbers, chewy farro, the sweet and tart balsamic vin, and savory chicken that make every bite so delicious.

Table of Contents

• Chef Tips
  • Ingredients
  • High level directions
• Storage and Reheating
• Looking for more similar recipes?
• The Recipe

Chef Tips:

For Ingredients:

• Farro – cook the farro according to package instructions. I like use the 10 minute farro from Trader Joe’s
• Balsamic vinaigrette – if you already have some in your fridge, just use that! This particular dressing recipe is a bit sweeter and less fatty than my usual balsamic vin – the sugar helps cut the tartness, and it’s delicious.
• Be sure to well-season the chicken. There isn’t much salt in the remainder of the salad, so the bites of chicken are critical to bringing flavor into the salad. Feel free to substitute the chicken with tofu or mushrooms if you’re vegetarian.
• I cover the chicken thighs when they’re cooking on the stovetop to prevent oil from spattering everywhere. You won’t get as nice of a sear when you cover (it starts to steam when there’s a cover), but it still tastes delicious and it helps with cleanup!
• Massage the lacinato kale with a few tablespoons of dressing first if you like a softer texture of kale. Just use your hands to rub the kale for a couple minutes until you begin to feel the leaves break down a bit.

High Level Directions:

• Cook the farro.
• Sear the chicken thighs.
• Chop the vegetables, apple, and cheese.

• Make the dressing.
• Massage the kale (optional) & assemble the salad.

Enjoy!

Storage and Reheating

Storage: 

Reheating: 

Other great farro / chicken salad recipes:

• Roasted Mushroom Farro Salad
• Weeknight Farro Risotto with Squash
• Crispy Chicken Salad with Spring Veg

Recipe

Chicken Kale Salad with Farro

I’ve recently been obsessed with kale salads with a combo of lacinato kale and baby kale, and this salad particularly knocked my socks off. It’s the combination of julienned radishes, Persian cucumbers, chewy farro, the sweet and tart balsamic vin, and savory chicken that make every bite so delicious.

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Course Salad

Cuisine American

Servings 2 people

Calories 766 kcal

Equipment

• 1 knife
• 1 pot
• 1 Pan

Ingredients

  

1x2x3x

• 5 cups lacinato kale de-stemmed and chopped
• 1/2 cup farro I use the 10 minute farro from trader joes!
• 4 persian cucumbers cut into 1/2 moons
• 6 radish bulbs julienned
• 1/2 apple cubed into 1/2” pieces
• 2 ounces cheese – feta ricotta salata, or mizertha
• 2 boneless skinless chicken thighs
• kosher salt
• black pepper
• 1/4 tsp ground paprika
• neutral oil

For the dressing:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon kosher salt

Instructions

 

• Season the chicken thighs with kosher salt, black pepper, and the paprika. Let this sit marinate.
  2 boneless skinless chicken thighs, kosher salt, black pepper, 1/4 tsp ground paprika
• Bring a pot of water up to a boil. When the water is boiling, add a big pinch of salt. Add the farro and cook according to package directions. Drain when it’s finished cooking and tender.
  1/2 cup farro
• Heat a pan or cast iron on medium high heat. Add a teaspoon of neutral oil, then the chicken thighs. Cover and cook for 5 minutes on each side, or until the thickest part is 165F. Chop the chicken into small 1/2” pieces.
  neutral oil
• As the chicken and farro are cooking, chop the vegetables and thinly slice the cheese.
  5 cups lacinato kale, 4 persian cucumbers, 6 radish bulbs, 2 ounces cheese – feta, 1/2 apple
• Make the dressing by combining all the ingredients in a bowl or jar. Whisk or shake until combined.
  1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon dijon mustard, 1/4 cup extra virgin olive oil, 1/4 teaspoon kosher salt
• Assemble the salad by splitting the kale, veggies, farro, cheese, and chicken between 2 bowls. Add a couple tablespoons of the dressing. Give the salads a mix, taste, add more dressing as desired, and serve!

Nutrition

Calories: 766kcalCarbohydrates: 77gProtein: 36gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 123mgSodium: 771mgPotassium: 877mgFiber: 12gSugar: 31gVitamin A: 5554IUVitamin C: 54mgCalcium: 194mgIron: 4mg

Keyword Chicken and kale salad

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