Farro Chicken Peach Salad

Marinated and grilled chicken, juicy peaches and tender farro (a type of grain) come together in this sweet and savory salad that’s great as a light dinner or filling lunch.

Serves: 4Prep: 35 minutesCook: 40 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 6 cups water
  • 2 1⁄2 tsp. salt, divided
  • 1 cup Farro, rinsed
  • 1 cup lemon juice
  • 3 tbsp. honey
  • 2 tbsp. shallot, finely chopped
  • 1 tbsp. mint, finely chopped
  • 1⁄2 cup olive oil
  • 1⁄2 tsp. ground black pepper
  • 1 pound chicken breast, split in half lengthwise
  • 2 ripe peaches, pitted and chopped
  • 1⁄2 package (5 oz.) baby spinach


  • In 3-quart saucepan, bring water and 1 teaspoon salt to boil. Add farro; reduce heat to medium to maintain a low boil. Cook 28-32 minutes or until farro is tender and chewy. Drain and cool.
  • In small bowl or jar, whisk together lemon juice, honey, shallot, mint, 1 teaspoon salt and pepper.
  • Season chicken pieces with remaining ½ teaspoon salt and olive oil. Pour about ½ cup lemon dressing over chicken, tossing to coat. Reserve remaining dressing. Let chicken marinate at least 15 minutes or refrigerate for up to 8 hours.
  • Preheat grill to medium. Oil grates.
  • Grill chicken pieces 7-8 minutes, flipping once, until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
  • Toss together cooked farro, sliced chicken, peaches, spinach and remaining lemon dressing. Adjust seasoning to taste.
  • Refrigerate leftovers.