Chicken with Farro

Name: Chicken with Farro and Arugula Salad
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breasts; 1 lb boneless skinless chicken breasts; 3 tbsp olive oil, divided; 3 tbsp olive oil, divided; 1 cup farro; 1 cup farro; 3 tsp kosher salt, divided; 3 tsp kosher salt, divided; 4-5 radishes, trimmed; 4-5 radishes, trimmed; ½ tsp ground black pepper; ½ tsp ground black pepper; 1 tbsp lemon juice; 1 tbsp lemon juice; 2 tsp Dijon mustard; 2 tsp Dijon mustard; 4 cups baby arugula; 4 cups baby arugula

This is a light, protein-rich salad combining pan-seared chicken breast with chewy farro, peppery arugula, and crisp radishes, all tossed in a bright lemon-mustard dressing. It's equally good fresh or as a next-day lunch.

🥗Dairy-Free 🏷️10 ingredients or less 🏷️10 min prep 🏷️Chicken 🏷️Healthy 🏷️My cook

Total

2h 25m

Servings

4

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb boneless skinless chicken breasts
1 lb boneless skinless chicken breasts
3 tbsp olive oil, divided
3 tbsp olive oil, divided
1 cup farro
1 cup farro
3 tsp kosher salt, divided
3 tsp kosher salt, divided
4-5 radishes, trimmed
4-5 radishes, trimmed
½ tsp ground black pepper
½ tsp ground black pepper
1 tbsp lemon juice
1 tbsp lemon juice
2 tsp Dijon mustard
2 tsp Dijon mustard
4 cups baby arugula
4 cups baby arugula

18 Ingredients

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Instructions

1
Season the chicken breasts with salt and pepper, then place in a vacuum seal bag with 1 tbsp olive oil. Vacuum seal, then place in Suvie pan and fill with water. Load into bottom right zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: None
2
Place farro and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Grains, Farro, 30 minutes
3
During the cook, cut the radishes into thin slices and set aside. Whisk together the remaining 2 tbsp olive oil, 1 tsp salt, black pepper, lemon juice, and mustard. Refrigerate until cook is complete.
4
After the cook, remove all pans from Suvie. Drain the water from the chicken pan. Remove chicken from vacuum-sealed bag(s) and pat dry.
5
Add farro to a large mixing bowl. Toss with radishes, arugula and half the dressing. Slice chicken breast against the grain. Divide arugula-farro salad between plates and top with sliced chicken. Drizzle remaining dressing over the chicken before serving.

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Tips & Notes

Pro tips

Cook farro until tender but still chewy (about 30 minutes), then cool completely before tossing with vinaigrette to prevent wilting the arugula.
Season the chicken generously before cooking and let it rest 3–4 minutes after cooking to retain juices and ensure even cooking.
Slice radishes thinly on a mandoline just before serving to keep them crisp and prevent them from absorbing too much vinaigrette.
Whisk the mustard into lemon juice first before adding oil to emulsify the vinaigrette and prevent separation.

Substitutions

Farro → barley or wheat berries (adjust cooking time)
Baby arugula → spinach or mixed greens (reduces peppery bite)
Dijon mustard → whole grain mustard (adds texture and tang)
Radishes → thinly sliced cucumber or shredded carrot (different crunch and sweetness)

Storage & make-ahead

Store cooled chicken and farro salad separately in airtight containers for up to 3 days. Combine just before serving and add fresh arugula to refresh.

Common Questions

Can I make this ahead of time?

Yes. Store the chicken and farro salad separately in airtight containers for up to 3 days. Toss together just before serving and freshen with a handful of undressed arugula.