Lemony Leftover Chicken and Farro Salad
User Reviews
5
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
530 kcal
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Course
Main Course, Salad
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Cuisine
American
Lemony Leftover Chicken and Farro Salad
Description
Lemony Leftover Chicken and Farro Salad brings together diced chicken breast from a rotisserie bird with farro, grape tomatoes, cucumbers, red onion, bell pepper, chickpeas, kalamata olives, capers, and feta cheese. The salad is dressed with a lemon vinaigrette featuring fresh lemon juice and zest, garlic, Dijon mustard, champagne vinegar, olive oil, kosher salt, and black pepper. The vinaigrette’s bright acidity contrasts with the creamy feta and salty olives, while the farro adds a chewy, nutty texture. Fresh herbs such as parsley, mint, and oregano contribute aromatic notes.
The salad is tossed just before serving to keep the herbs fresh and to maintain the crispness of the vegetables. It works well as a light lunch, a side dish, or a picnic dish. The ingredients make the salad hearty enough to use leftover chicken creatively, offering a balance of grain, protein, and vegetables.
For best results, add the fresh herbs right before serving to preserve their brightness. The salad is best consumed promptly once dressed to keep the textures crisp and flavors vibrant.
Ingredients
For Salad
- chicken breast skinned, boned, diced into 1/2" chunks, from 1 rotisserie chicken
- 1½ cups grape tomatoes halved
- ½ English cucumber sliced lengthwise and cut into thin half moons
- ½ red onion finely diced
- 1 red yellow or orange bell pepper, seeded and chopped into bite size chunks
- 1 cup farro prepared according to manufacturers instructions
- 8 ounces garbanzo beans chick peas, rinsed and drained
- ½ cup kalamata olives seeded, halved lengthwise
- 2 tablespoons capers drained
- 1 cup feta cheese drained and cubed
- ½ cup parsley fresh chopped, Italian variety, leaves
- 1 tablespoon mint optional, chopped, leaves
- 1 tablespoon oregano fresh optional, chopped
For Lemon Vinaigrette
- 1 lemon zested and juiced
- 3 cloves garlic peeled and minced
- 2 T Dijon mustard
- 1 tablespoon champagne vinegar or other wine vinegar
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper coarse ground
Instructions
- For salad: In a large bowl toss all salad ingredients together.
- For vinaigrette: Add the lemon juice to a glass measuring cup. Add enough vinegar to the lemon juice to equal 1/4 cup liquid. Add remaining ingredients and whisk until dressing is emulsified.
- Drizzle dressing over the chicken salad and toss to combine. Serve immediately.
Notes
- Add the fresh herbs just before serving to maintain their flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 2261mg | 94% |
| Potassium | 743mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 10g | 20% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 333mg | 33% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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