Chicken, Green Bean, Corn, And Farro Salad With Goa

Name: Chicken, Green Bean, Corn, And Farro Salad With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup semi-pearled farro* or spelt berries; 3 tablespoons extra-virgin olive oil, divided; 8 ounces skinless boneless chicken breast halves; 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces; 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn); 3 green onions, thinly sliced (about 3/4 cup); 1 tablespoon minced fresh marjoram; 1/2 teaspoon coarse kosher salt; 2 tablespoons white wine vinegar; 2 tablespoons minced shallot; 1 teaspoon Dijon mustard; 4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

Servings: persons

1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

1
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
2
Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
3
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
4
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD:
5
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup semi-pearled farro* or spelt berries, 3 tablespoons extra-virgin olive oil, divided, 8 ounces skinless boneless chicken breast halves, 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces, and more.

Yes, Chicken, Green Bean, Corn, And Farro Salad With Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Green Bean, Corn, And Farro Salad With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions