Chicken and Farro Confetti Salad

Chicken and Farro Confetti Salad

My good friend Cristina Heustis emailed me this recipe and I kept it in my inbox knowing I wanted to make it soon. Sooo, when I was cleaning out my inbox yesterday and came across it (one year later), I decided there's no time like the present to finally give it a try.


She was so right when she said it was amazing! I love it and it will definitely be in the regular rotation for years to come.

The original recipe calls for corn but I subbed a medley of diced bell peppers (red, yellow and orange) instead. This is one of those versatile dishes where you can change up the veggies to suit your preference, and you could easily leave out the chicken to make it vegetarian. Also, I used O Citrus Champagne Vinegar instead of white wine vinegar and it definitely added a bright, fresh tang to this dish. This salad is hearty and flavor-packed, not to mention incredibly healthy. I can't wait to make it again!

I picked this farro up at Whole Foods

Farro is one of the oldest grains cultivated. It was originally found in the Middle East but is now grown primarily in Italy. Like quinoa, it's a great source of fiber, protein and iron.

"Pearled" farro has had the outer husk of the seed removed allowing for a faster cooking time. This farro only took about 15-20 minutes to prepare. It's a very versatile grain that you could easily eat for breakfast or any time of day.

Chicken and Farro Confetti Salad

(inspired by Bon Appetit)

Serves 2

1/2 cup organic pearled farro, cooked according to package directions

3 Tablespoons extra-virgin olive oil, divided

8 ounces all-natural organic boneless skinless chicken breast, cubed

8 ounces fresh organic green beans, ends removed and cut in 1 1/2 inch pieces

1/2 cup diced fresh organic bell peppers (red, yellow, orange)

2 organic green onions, chopped

1 Tablespoon minced fresh organic marjoram

1/2 teaspoon coarse sea salt

2 Tablespoons O Citrus Champagne Vinegar

2 Tablespoons minced fresh shallot

1 teaspoon Dijon mustard

2 ounces fresh goat cheese, crumbled

salt to taste

fresh cracked pepper to taste

Be sure to rinse the farro before cooking according to package directions. Once cooked and drained, set aside.

rinse farro grains before cooking

Heat skillet over medium heat and add 1 Tablespoon of the oil. Salt and pepper the chicken and place in skillet. Cook for approximately 8-10 minutes or until the chicken is cooked through and no longer pink.

Meanwhile, bring a saucepan filled with salted water to a boil and cook green beans until crisp-tender, about 4 minutes. Immediately drain the beans and immerse in ice water to stop the cooking process. Drain the beans again and pat dry with a towel.

blanch the green beans, then place in ice water bath to cool immediately

In medium bowl, mix the farro, chicken, green beans, bell peppers, and green onions together. Set aside.

In a small bowl mix the marjoram, salt, and last 2 Tablespoons of oil together. Then using the back of a spoon, press the marjoram to release the flavor.

fresh marjoram smells so fresh and clean, it's perfect in this dish

press marjoram with back of spoon to release flavor

To the marjoram mixture, add vinegar, shallot, and mustard then whisk together. Pour over the farro and chicken mixture then toss to coat. Season with salt and pepper to taste. Garnish with goat cheese and serve warm.

Chicken and Farro Confetti Salad...healthy and delicious!