Farro Salad with Mango Chicken and Feta is a complete meal, easy and quick to make, especially when you have cooked chicken in your freezer. A summer salad, that is filling, juicy, tasty and does not include any greens. A different salad to eat on a hot day.
During the summer time, we all eat a lot of salad, and BBQ meats perhaps. If you are anything like me, you like to eat salads on hot summer days and we have enough of those, here in GA. I know I have said many times ‘I can eat salad every day’. In all honesty, when I do make the same salad over and over again, it does get boring. So, I mix it up. Green salad, fruit salad, chicken salad, potato salad, pasta salad or a farro salad.
Key Ingredients in This Recipe
- Farro
- Fresh Mango
- Chicken breast – I like to poach the chicken breast for a super juicy result. Check out this post from RecipeTinEats for step-by-step instructions. If you don’t like to do this, you can buy rotisserie chicken or cook your chicken breast in a skillet.
- Feta cheese
- Parsley
- Vinaigrette: olive oil, orange juice or white wine vinegar, salt & pepper
Salads in general are a great way to fill you up with less calories than a traditional meal. A green salad, however, does not keep you full for a long time, so you’ll be craving for something more. A salad with whole grain, farro for instance, will keep you full for a long period.
How to make this Farro Salad with Mango, Chicken and Feta
Step 1 – Poach the chicken in water with thyme and lemon slices until done, but still extremely juicy. If you prefer to make it easy on yourself, buy a rotiserie chicken and shred it or cube it.
Step 2 – Cook the farro according to the directions on the packaging. There is whole, pearled, semi-pearled farro, for each the cooking times differ. In the pearled and semi-pearled versions the hull is removed or partly removed and it takes less time to cook. The hull contains nutrients, so that’s the trade-off. I used the pearled version. When the farro is cooked, drain and cool it to the temperature you prefer. Lukewarm or cold, whatever you like in your salad.
Step 3 – Cut the feta in cubes as well as the mango. Finely chop the parsley.
Step 4 – Mix the vinaigrette: olive oil, white wine vinegar or orange juice, salt & pepper.
Step 5 – Assemble your salad. Transfer the cooled farro to a bowl, add the chicken, feta, mango and vinaigrette and mix. Season with salt & pepper and garnish with parsley. The salad is full of flavor and texture.
Farro Salad with Mango, Chicken and Feta
Ingredients
- 1/2 cup farro
- 1 mango
- 4 ounces feta cheese
- 4 ounces chicken breast (NOTE 1)
- 3 tablespoons oil
- 1 tablespoon orange juice (NOTE 2)
- salt and pepper
- parsley
Instructions
- Cook the farro according to directions on the packaging. Cook it until the level of ‘al dente’ you prefer. Drain and cool the farro.
- Peel the mango and cut in cubes.
- Cut the feta and chicken in pieces and chop the parsley.
- Transfer farro, mango, feta, chicken and parsley to a large bowl and mix.
- Make a vinaigrette from the oil, orange juice and salt & pepper. Add to the salad and mix to coat.
- Garnish with parsley and serve.
Notes
- I like to poach the chicken for this salad. When you poach well, you will create a extremely juice chicken breast without any additional flavors from herbs or spices. In this salad where you don’t want the chicken to compete with the other flavors or other textures, but rather work in synergy, poaching is an appropriate solution. If you want to be ready quicker, by all means buy a rotisserie chicken.
- Instead of orange juice, you can use white wine vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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