Farro Salad with Poached Chicken / by Judy Kim


Yield: 6 servings



1/4 cup extra-virgin olive oil

1 tsp lemon zest

juice of one lemon

1 tablespoon apple cider vinegar

1 garlic clove, grated with microplane

kosher salt

freshly cracked pepper


2 boneless skinless chicken breasts

2 cups Progresso, no sodium chicken broth

1 bay leaf


1 cup farro

2 cups Progresso, no sodium chicken broth

2 bay leaves

1 teaspoon kosher salt

4 cups arugula

¼ cup chopped red onion

½ cup toasted walnuts (optional)

½ cup chopped parsley

¼ cup chopped chives, cut into ½” pieces

¼ cup thinly sliced radish

Maldon salt 

½ cup grated parmesan cheese



  1. Whisk together olive oil, lemon zest, lemon juice, apple cider vinegar, garlic, season generously with salt and pepper. Can be made in advance.


  1. In a medium saucepan, add chicken breasts, chicken stock and bay leaf.
  2. Bring to a boil and simmer for approximately 10 minutes. If chicken is not fully cooked through, turn off heat, cover pot and leave to steam 5 more minutes. Internal temperature should be 160F degrees.
  3. Disgard poaching liquid and shred chicken with 2 forks.


  1. Using the same medium saucepan, bring farro, chicken stock, bay leaves and salt to a simmer. Cook until farro is tender and liquid is aborbed, approximately 30 minutes. Time will vary depending on type of farro you buy, some are quick cooking. If farro is tender and there is leftover liquid, drain farro and set aside. Remove bay leaves. Farro can be added to the salad at room temperature or served warm. 
  2. In large serving platter, arrange a bed of arugula and top with chicken, farro, red onion, walnuts, parsley, chives, radish and flaky sea salt to taste. Drizzle dressing and top with grated parmesan cheese.

Note: If you want to speed up the cooking time of the chicken, cut each chicken breast in half.

Post sponsored by Progresso & feedfeed

*recipe modified 2.4.16