Farro Chicken Salad
This easy farro chicken salad combines tender chicken, juicy tomatoes and fresh basil with nutty farro in a simple balsamic dressing.
I almost didn’t share this recipe when I first made it—not because it wasn’t delicious, colorful and downright lovely, but because every time I enthusiastically mentioned farro, someone would ask, “Wait…what’s farro?”
Well, if farro is still a mystery to you, this salad is the perfect introduction. Its wonderfully nutty flavor and satisfying chew are delicious with tender chicken, juicy tomatoes and fresh basil, all tossed in a simple balsamic dressing. And if you’re already a card-carrying member of the Farro Fan Club, welcome—dinner is served!
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🤔 What is farro?
- 🍗 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 🤔 Recipe FAQs
- Farro Chicken Salad
- 👩🏻🍳 Variations on this recipe
- 😍 Other chicken salad recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What It Is: A hearty grain salad with nutty farro, tender chicken, juicy tomatoes, sweet onion and fresh basil tossed in a simple balsamic dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 379
- Cooking Method: Stovetop
- Good For: Easy summer dinners, make-ahead lunches and using up leftover chicken
⭐️ Why this recipe works
- 🌾 Farro makes it hearty: Its nutty flavor and satisfyingly chewy texture turn this salad into a filling main course.
- 🍗 It’s perfect for leftover chicken: Rotisserie chicken or any cooked chicken makes this recipe wonderfully quick and easy.
- 🍅 Fresh ingredients keep it bright: Juicy tomatoes, sweet onion and fresh basil bring plenty of summery flavor.
- 🫙 The dressing is delightfully simple: Olive oil and balsamic vinegar tie everything together without overpowering the ingredients.
- 🧺 It’s great for making ahead: The sturdy farro holds up beautifully, making this salad perfect for lunch, picnics or an easy dinner.
🤔 What is farro?
Farro is an ancient wheat grain with a wonderfully nutty flavor and satisfyingly chewy texture. It looks a little like brown rice when dry and cooks up more like barley, making it especially delicious in hearty salads, soups and grain bowls.
I first discovered farro in my favorite Italian grocery store, where it came in a perfect little brown cloth bag covered in Italian writing. I almost didn’t want to open it—but then I remembered how much I love farro!
These days, happily, farro has many more fans, and you can usually find it right in your regular grocery store near the rice and other grains.
🍗 Ingredients you need
📝 Ingredient notes
- Farro: This nutty, chewy whole grain comes in pearled, semi-pearled and whole varieties. Pearled farro cooks the fastest, so check the package directions and start testing it for tenderness before the 30-minute mark.
- Chicken: This is a perfect place to use leftover roasted chicken or rotisserie chicken. Tear it into bite-sized pieces so it mixes easily with the farro and vegetables.
- Tomatoes: Use any ripe, flavorful tomatoes you love. Cherry or grape tomatoes are usually the best choice when larger tomatoes aren’t in season.
- Sweet onion: Vidalia onion is my favorite here, but any sweet onion will work. Red onion is also delicious if you like a little more bite.
- Fresh basil: Fresh is important in this recipe—the basil gives the salad its bright summery flavor. Slice or chop it just before adding it to the salad.
- Balsamic vinegar: A good everyday balsamic adds a touch of sweetness and tang.
- Olive oil: Use a good extra-virgin olive oil, since its flavor comes through in the simple dressing.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
🤔 Recipe FAQs
Farro should be tender but still pleasantly chewy. Cooking time varies depending on whether you have pearled, semi-pearled or whole farro, so begin checking it early and follow the package directions when they differ from the recipe.
Yes! You can cook the farro and prepare the dressing a day ahead. For the freshest flavor and texture, add the tomatoes, basil and dressing closer to serving time.
No. Farro is a type of wheat and contains gluten, so it isn’t suitable for anyone who needs to follow a gluten-free diet.
It’s delicious at room temperature or chilled. Let freshly cooked farro cool before mixing it with the remaining ingredients so the basil stays fresh and the vegetables don’t soften too much.
Store it in a covered container in the refrigerator for up to three days. The farro will continue absorbing the dressing, so you may want to perk up leftovers with an extra drizzle of olive oil and balsamic vinegar.
Pop your question in the Comments section below and I will answer pronto!
So, if you’ve never heard of farro before, now you have and you’ve gotta try it! Let’s cook up some farro and turn that leftover chicken into salad supper magic!
Farro Chicken Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 cups water
- 1 1/2 cups farro
- 2 teaspoons salt
- 1 pound tomatoes, chopped (use cherry tomatoes if the big ones aren’t in season)
- 1/2 sweet onion, chopped (I like Vidalias!)
- 1/4 cup fresh chopped basil
- 2 cups cooked chicken, torn into bite-sized pieces
- 2 tablespoons balsamic vinegar
- Fresh ground pepper
- 1/4 cup olive oil
Instructions
- Put water, salt and farro in medium saucepan and bring to a boil. Reduce heat to medium low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain, cool and pour into a large serving bowl.
- Add the tomatoes, onion, basil and chicken and toss to combine.
- Whisk together the vinegar, pepper and olive oil, add to the farro mixture and toss. Add salt and pepper as needed and serve.
👩🏻🍳 Variations on this recipe
😍 Other chicken salad recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
Wonderful……..
Thank you! One of our favorite ways to use up leftover chicken. :)
As I am Italian I know farro and I can say with no doubt that’s gorgeous. This recipe is fantastic for sure.
Thanks – I think so too! Farro IS gorgeous. :)
I love grain salads! I don’t think I’ve ever tried farro, though, so it will go on my shopping list. Another winner, Kate! Thanks.
Oh, you must! Farro may be my favorite grain ever, edging barley out of first place.
Well, so far, I’m a loyal fan of Kashi Pilaf. It has something like 7 grains and seeds. Who knows, it may even have farro in it. ;) Either that or lentils are usually the basis of my “grain” salads, but with all of you mentioning the nutty flavor of farro, I’m definitely there. I bet I could cook it in my rice cooker. I do all my lentils and grains in there and they come out great, so I don’t see why farro wouldn’t.
Made this today and it was a big hit at dinner! Love farro – the taste is so nutty ad delicious! Thanks for posting this!
Hurray! I’m so glad. And my pleasure!
I loooovveee farro but rarely use it because of how expensive it is! This dish seems worth it though. Way worth it. Fresh-flavored perfection.
It’s worth it – and so are YOU! :)
I love farro! It’s nuttiness is what draws me in…yum! This salad looks great too. I love the addition of fresh summer tomatoes.
Hurray! I think we need to start a Farro Fan Club and spread the word. :)
Love! The tomatoes are prolific here, and we’ve been practically living on panzanella. Was thinking of doing a wheatberry salad, but you’ve got me intrigued by the farro. I’ve intended to try it forever, but never seem to get around to it. I’m making a Whole Foods trip ASAP to grab some and get your salad on our table! Thanks for sharing!
Oh, panzanella – I love, love, love it. I’m so glad you are trying the farro – let me know what you think!
Love farro! Thanks!
Hurray, a fellow-farro-lover! Enjoy!