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Recipe of the Week: Chicken and Farro Salad with Lemon-Dill Dressing

chicken and farro

This simple salad features farro, a nutty-flavored grain commonly used in place of rice.  Farro is also a good source of fiber, magnesium, and B vitamins. Feel free to substitute quinoa or your favorite grain for the farro, or substitute salmon for chicken to increase heart healthy omega-3 fats.




1 cup Farro

Grilled or roasted chicken

Spinach (or your favorite greens)

½ cup Raspberries

¼ cup Walnuts

Lemon-Dill Dressing (recipe makes ¼ cup, enough for two salads)

Cooking Instructions:
Farro – place desired amount of farro in a pot of boiling water and simmer for 20 minutes. Drain and refrigerate extra for up to 1 week. 1 cup uncooked will equal ~2 1/2 cups cooked.Lemon-Dill Dressing- Mix 1 Tbs lemon juice, 1 1/2 tsp of dijon mustard and 1/4 teaspoon sugar. Whisk in 1/4 cup of olive oil and then mix in desired amount of chopped dill.

Combine all ingredients in desired amounts and enjoy!

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