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Week of 4/20/26

[Leftover] Chicken, Farro, and Kale Salad
with mozzarella / balsamic vinaigrette

Active: 30 Total: 30
Original GF Paleo Vegetarian
[Leftover] Chicken, Farro, and Kale Salad

This all-in-one grain salad is a great choice to make ahead. It holds up well in the fridge and tastes great warm, room temperature, or cold. Keep this one on hand for potlucks, sporting events, or work lunches!

Tags
Make Ahead, Minimal Heat Required, Quick and Easy, Entree Salad
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
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13

Ingredients

Metric
Servings:
4
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Balsamic Vinaigrette:
  • Garlic - 3 cloves , chopped
  • Vinegar, balsamic - 3 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 1/2 tsp
  • Honey - 1 1/2 tsp
  • Basil, dried - 3/4 tsp
  • Oil, olive - 6 Tbsp
Chicken, Farro, and Kale Salad:
  • Rotisserie chicken - 1/2 , bones removed and meat chopped or shredded
  • Onions, medium and red - 1/2 , diced
  • Kale - 1 bunch , stems removed and leaves finely chopped
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Cheese, mozzarella pearls - 8 oz (sub fresh or aged mozzarella, chopped)
  • Pepitas / pumpkin seeds - 3 Tbsp (sub sunflower seeds)

Prep

  1. Cook farro - (Skip if made ahead for Wednesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. Chicken - (Skip if done ahead for Monday) Remove meat from bones and shred or chop. (Can be done up to 5 days ahead)

  3. Garlic / Onions / Kale - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Make vinaigrette - Whisk together garlic, vinegar, lemon juice, mustard, honey, and basil. Slowly drizzle in olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  5. Tomatoes - Prep as directed.

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Make

  1. If farro and chicken were prepped ahead, warm them briefly in the microwave to take the chill off.

  2. If vinaigrette was made ahead of time, stir or shake it.

  3. In a large bowl, combine farro, chicken, onions, kale, tomatoes, and mozzarella.

  4. Toss salad gently with vinaigrette until well combined.

  5. Divide salad among serving bowls and top with pepitas. Enjoy!

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