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Can we talk about big ass salads today?

Mediterranean Chicken and Farro Salad | @hbharvest

Because salads and I are having a moment. Maybe it’s the anticipation of the upcoming summer season that makes me crave a giant bowl full of so many flavors and so many veggies. Whatever the reason, I am really into BIG ass salads right now.

And please excuse my language. I just feel there’s no better way to describe a really great salad, especially one like this Mediterranean Chicken and Farro Salad. Plus, if you know me in real life, you know that I am no stranger to profanity and tend to let the obscenities fly…ooops. You wouldn’t guess it by looking at me. While I may look like I am sixteen or seventeen (possibly due to wearing very minimal make-up), and maybe even kind of innocent… trust me, hang out with me for an hour or so and I might just shock you. I guess that’s what happens when you grow up in a house full of boys.

My point is that I am really excited about big salads right now. But not like salads with lettuce and cucumbers. Nope, salads of the hearty, super filling kind. Think grain salads, loaded veggie salads, pasta salads and salads full of fruits (fruity salads are my favorite)!

Mediterranean Chicken and Farro Salad | @hbharvest

This farro salad is actually inspired by a recipe I have in my cookbook. Yes, THAT cookbook!! Guys, guess what?!?! I’m getting SOO close to being done with the recipes and all of the recipe testing. Like it’s almost sad, but yet still exiting. Sad and scary because it’s kind of like a chapter of the booking is being closed forever and ever. I will not be able to mess with anymore recipes, change anything around or swap in any new ones. Pretty soon that part of the book will be DONE… for good! YIKES!

It is exciting because I am almost one step closer to being done. Which means one step closer to finally sharing it with you guys! Ahh!! Again, exciting and scary! I still have probably two more weeks left of testing, but hoping to finish up sooner rather than later, cause ahh, deadlines are looming!!

ANYWAY, I have a farro recipe in the book and as I was testing…and testing… that recipe, I realized that I have ZERO farro recipes on the blog. Everything is all about quinoa, quinoa, quinoa. But I mean, hey there, there are other grains out there too!

Farro being one of them!!

If you guys have never had farro, it’s really good and a lot like rice, but with a little more of a crunch. It’s super hearty and works great in this chicken salad.

Mediterranean Chicken and Farro Salad | @hbharvest

Soo, there are a few key players that make up this salad.

One: the mediterranean seasoned grilled chicken. This is just so GOOD. Like a really good, really simple chicken. It’s awesome on it own with a side of pasta or rice, but even better when tossed into a hearty salad like I did here. Either way though, you should keep this chicken recipe in your back pocket for all these upcoming hot summer nights. It’s so good with pretty much anything.

Two: the farro, the veggies and the cheese, duh, duh and duh. The farro adds texture, flavor, crunch and heartiness. The veggies, which include tomatoes, artichokes, olives (which I guess are technically a fruit) and pepperoncini are what really add such great flavors. The mozzarella? Well I mean, come on, do I really need to explain that? You know me, all the cheese please! Feta would be delish too! OH and there are cannelini beans as well! YUM!

Three: the roasted red pepper sauce. OH MY GOSH. This is my new favorite sauce to put on everything from meats, to seafood, to pastas, to salads. It’s SO good and so simple. Just add everything to a blender and blend until smooth…then eat and eat and eat. It’s equally delish as a dip alongside some pita chips! 🙂

And those are your key players. Simple right?

Mediterranean Chicken and Farro Salad | @hbharvest

I have to say, I am super exited about this salad. I feel like it’s kind of new and exciting, but not overly so. It includes flavors we all know and love, but is still kind of different because of that farro…oh, and that roasted red pepper sauce that I just cannot get enough of. 🙂

Don’t get me wrong, I love quinoa, and I’m sure there will be another quinoa recipe soon, but sometimes it can be fun to switch it up a bit!! What do you guys think? Are you game??

Last thing, and I know I say this A LOT, but don’t skimp on the cheese. It’s my favorite, and a must in pretty much all salads. You gotta have cheese. Mmmm, k?

Trust me…cheese for the win. Always and always. 🙂

Mediterranean Chicken and Farro Salad | @hbharvest

Mediterranean Chicken and Farro Salad.

Prep Time 15 minutes
Cook Time 10 minutes
Rest/Refrigerate 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 Servings
Calories Per Serving: 640 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1 cup dry farro
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 1/4 cup pepperoncini chopped
  • 1 ounce can cannelini beans drained + rinsed, 14
  • 1 ounce jar marinated artichokes drained, 8
  • 8 ounces fresh mozzarella torn OR bocconcini (mozz balls)

Roasted Red Pepper Sauce


  • In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  • Meanwhile, cook the farro according to package directions and then add the cooked farro to a large bowl. Add the cherry tomatoes, olives, pepperoncini, cannelini beans, artichokes and mozzarella. Gently toss to combine. Add a spoonful or two of the roasted red pepper sauce and toss.
  • Set your grill, grill pan or skillet to medium-high heat.
  • Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total. Transfer to a cutting board and allow to rest 5 minutes, then slice into thin strips against the grain. Add the chicken to the farro and serve with the remaining roasted red pepper sauce (see below). Garnish the salad with a large handful of arugula. Serve.

Roasted Red Pepper Sauce

  • Combine all the ingredients in a blender or food processor. Add 3 tablespoons of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth. Store in a glass jar in the fridge for up to one week.
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Mediterranean Chicken and Farro Salad | @hbharvest

Now bring on the salads…

Mediterranean Chicken and Farro Salad | @hbharvest

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  1. 5 stars
    Made this last night. Followed recipe and added roasted broccoli. Amazingly savory! The chicken marinated for about 3 hours and developed a terrific complexity of flavors. I sliced the chicken into stripes before marinating. The roasted red pepper sauce tasted so good! Packed with flavor, a little sauce went a long way. Thank you so much for a perfect Monday night meal the entire family devoured!

  2. 5 stars
    Yum! This is both hearty and healthy, and I love it. The sauce is delicious! So is the chicken – highly recommend marinating for a while if possible before cooking to really get all that good garlicky flavor (I marinated overnight). Really love the addition of the pepperoncini, so don’t skimp on that. Also added a bit of fresh mint and dill at the end, which goes great! This is a really satisfying lunch, perfect to make ahead when meal prepping for the week, and then to enjoy throughout the week!

    1. Hey Liv,
      Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)

    1. Hi Terry,
      For this recipe you will want to use 1 16 ounce jar of roasted red peppers. Please let me know if you have any other questions! xTieghan

    1. Hey Lauren,
      Sorry for the confusion, it is supposed to read 1-16 ounce jar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Hi there- in process of making this salad, but unclear if the last of the red pepper sauce goes on as dressing or on the side, not sure what “serve with” means. Looking and tasting good, will make an executive decision as I doubt you will get this right away. But good to clarify.
    thanks for the yummy recipe.

    1. Hey Jen! The remaining red pepper sauce is meant to be served on the side of the salad as additional sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. I am making a double batch to eat all weekend. My sauce is so thick, I added sun dried tomato oil, olive oil and water. It’s still thick, but it tastes delish! I get that its kinda like pesto ingredients, but so thick. Is it supposed to be that way?

    1. HI! Yes, the sauce is meant to be thick, but if you prefer you can thin it with olive oil or water. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. I normally love big salads and food bowls and I make them A LOT, and I like every component of this recipe, but I just don’t think it turned out right for me. I was disappointed. ? The sauce made it a little mushy, and really made textures of the dish indistinguishable, and I didn’t even use the amount the recipe called for. I think the textures are already pretty delicate in this salad, so maybe my sauce consistency just didn’t turn out right? It came out a little more soupy and not pesto-ish. I’m not sure. And I felt it needed more salt, and I’m a pepper fan (black, red, all of it), so I needed to add a bit more of that too. I did really love the chicken marinade, though, and will definitely be using that again!

    1. Hi Samantha, sorry this didn’t turn out for you. The sauce should be pesto like and not soupy at all. Did you add extra liquids? Glad you liked the chicken!

  6. I made this with a couple substitutions based on what I had (wheat berries instead of farro and chickpeas instead of cannelini) and it was AMAZING! My basil plants are growing like crazy so I threw some it as well. Thank you so much for sharing, I will definitely be making this again 🙂

  7. This salad was just freaking delicious. We had it for dinner last night and I can’t wait for lunch leftovers today!

    I did use chicken thighs instead of breasts since I prefer them, and also drizzled some tahini on top which was perfect! I didn’t have arugula since it wasn’t in the ingredients, but will try it next time. Awesome recipe! 🙂

  8. NEVER EVER half-ass a salad. If you don’t give it your all then forget making a salad! LOL! 😀 This is LOADED with amazing ingredients! Look at those beautiful tomatoes and chicken!

  9. I cannot wait for your cookbook Tiehghan! I’ve never had farro but that’s going to stop me from trying this salad!

  10. Love this one Tieghan! So colorful and loaded with everything I LOVE!