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Farro, Chicken, and Grape Salad

Scott Phillips

Servings: 4 to 6

Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives the farro and chicken an Asian accent.


  • 2 cups pearled farro, rinsed and drained
  • Kosher salt
  • 3 Tbs. mirin
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. Asian (toasted) sesame oil
  • 1-1/2 Tbs. minced jalapeño
  • Freshly ground black pepper
  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbs. vegetable or canola oil
  • 1-1/2 cups green seedless grapes, halved
  • 1-1/2 cups small-diced seedless cucumber
  • 1-1/2 Tbs. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 75
  • Sodium (mg): 1190
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Sugar (g): 2
  • Protein (g): 27


  • In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
  • Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
  • Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.
  • Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.


Rate or Review


  • LoriHoward | 10/08/2017

    Followed the recipe exactly. Was delicious. If you plan to eat it for lunch the next day etc.. leave the grapes out until you're ready to eat it.

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