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3.82 from 44 votes

Mediterranean Chicken and Farro Salad.

A BIG, tasty salad
Prep Time15 mins
Cook Time10 mins
Rest/Refrigerate1 hr 5 mins
Total Time1 hr 30 mins
Course: Main Course, Salad
Cuisine: American, Mediterranean
Servings: 6 Servings
Calories: 388kcal




  • 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.


Calories: 388kcal | Carbohydrates: 37g | Protein: 38g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 636mg | Potassium: 876mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 43.8mg | Calcium: 252mg | Iron: 3.1mg