The farro salad with chicken and carrots is a perfect one-dish meal, ideal for the summer to enjoy at home or on the go.
When I prepare this kind of salad, I like to use whole grains instead of white rice because they are healthier, more flavorful, and hold their shape better when cooked. In this salad, you’ll find all the nutrients needed for a complete meal without sacrificing taste and lightness, essential qualities when talking about summer dishes.
In this collection, you can find many other tasty one-dish salads:
- Difficulty: Very Easy
- Cost: Low Cost
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 334.93 (Kcal)
- Carbohydrates 30.04 (g) of which sugars 5.08 (g)
- Proteins 25.65 (g)
- Fat 10.98 (g) of which saturated 1.64 (g)of which unsaturated 0.63 (g)
- Fibers 5.71 (g)
- Sodium 1,071.66 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Farro Salad with Chicken and Carrots
- 10 oz pearled farro
- 14.1 oz carrots
- 1 cup arugula
- 12.35 oz chicken breast (sliced)
- 1 pinch ground coriander
- 1 pinch ground cumin
- 1 pinch sweet paprika
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 glass dry white wine
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 bunch basil
Tools
- 1 Grill Pan non-stick
Preparation of the Farro Salad with Chicken and Carrots
To prepare the farro salad with chicken and carrots, first marinate the chicken breast by combining all the marinade ingredients in a bowl and place the chicken slices inside.
Cover and let rest for 30 minutes.
Meanwhile, wash the carrots, peel them, and slice them not too thinly and slightly on the diagonal. Put the carrots in a pan with EVO oil, coriander, cumin, and paprika, and season with salt.
Cook the carrots in the pan for about 20 minutes, turning them often.
In a pot with plenty of salted water, boil the farro for the time indicated on the package (about 20 minutes should be enough), and once cooked, drain it and rinse it under cold water to cool it down.
Drain the chicken breast from the marinade and cook it on a non-stick grill pan for about 5 minutes per side. Once cooked, cut it into strips about 0.4 inches wide.
In a large bowl, combine all the ingredients: add the boiled farro, the carrots with all their seasoning, and the already sliced chicken breast. Add the washed and chopped arugula, mix everything, and serve, or store in an airtight container in the fridge for later.
