Chicken & Farro

Lunch / Dinner

Chicken & Farro

Why make an entrée and a salad when you can combine them into one? This tangy dish has your whole meal covered.


4 servings (8 cups)

Total Time

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Cook the cauliflower with the farro for just 1 minute. It keeps its crunch but loses the raw bite.


Cook farro in a pot of boiling salted water according to package directions, adding cauliflower in the last minute of cooking; drain.

Whisk together orange juice, vinegar, capers, zest, and Dijon; gradually whisk in oil until emulsified. Season vinaigrette with salt and pepper.

Combine farro, cauliflower, watercress, oranges, chicken, raisins, and mint in a large bowl.

Stir vinaigrette into farro mixture and toss to coat. Serve farro warm or at room temperature.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 525

% Daily Value*

Total Fat 16g 24%

Saturated Fat 3g 15%

Cholesterol 45mg 15%

Sodium 209mg 8%

Carbs 67g 22%

Fiber 8g 32%

Protein 26g

*Percent Daily Values are based on a 2,000 calorie diet.

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