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–+ servings
close up of a bowl of farro and kale, topped with diced chicken, apple, cheese, and garnished with herbs

Chicken Kale Salad with Farro

I’ve recently been obsessed with kale salads with a combo of lacinato kale and baby kale, and this salad particularly knocked my socks off. It’s the combination of julienned radishes, Persian cucumbers, chewy farro, the sweet and tart balsamic vin, and savory chicken that make every bite so delicious.
Servings: 2 people
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Equipment

  • 1 knife
  • 1 pot
  • 1 Pan

Ingredients 

  • 5 cups lacinato kale, de-stemmed and chopped
  • 1/2 cup farro, I use the 10 minute farro from trader joes!
  • 4 persian cucumbers, cut into 1/2 moons
  • 6 radish bulbs, julienned
  • 1/2 apple, cubed into 1/2” pieces
  • 2 ounces cheese - feta, ricotta salata, or mizertha
  • 2 boneless skinless chicken thighs
  • kosher salt
  • black pepper
  • 1/4 tsp ground paprika
  • neutral oil

For the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt

Instructions 

  • Season the chicken thighs with kosher salt, black pepper, and the paprika. Let this sit marinate.
    2 boneless skinless chicken thighs, kosher salt, black pepper, 1/4 tsp ground paprika
  • Bring a pot of water up to a boil. When the water is boiling, add a big pinch of salt. Add the farro and cook according to package directions. Drain when it’s finished cooking and tender.
    1/2 cup farro
  • Heat a pan or cast iron on medium high heat. Add a teaspoon of neutral oil, then the chicken thighs. Cover and cook for 5 minutes on each side, or until the thickest part is 165F. Chop the chicken into small 1/2” pieces.
    neutral oil
  • As the chicken and farro are cooking, chop the vegetables and thinly slice the cheese.
    5 cups lacinato kale, 4 persian cucumbers, 6 radish bulbs, 2 ounces cheese - feta, 1/2 apple
  • Make the dressing by combining all the ingredients in a bowl or jar. Whisk or shake until combined.
    1/4 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon dijon mustard, 1/4 cup extra virgin olive oil, 1/4 teaspoon kosher salt
  • Assemble the salad by splitting the kale, veggies, farro, cheese, and chicken between 2 bowls. Add a couple tablespoons of the dressing. Give the salads a mix, taste, add more dressing as desired, and serve!

Nutrition

Calories: 766kcal, Carbohydrates: 77g, Protein: 36g, Fat: 37g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.02g, Cholesterol: 123mg, Sodium: 771mg, Potassium: 877mg, Fiber: 12g, Sugar: 31g, Vitamin A: 5554IU, Vitamin C: 54mg, Calcium: 194mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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