Farro, Chicken, and Avocado Salad with Lime Vinaigr

Name: Farro, Chicken, and Avocado Salad with Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely chopped garlic; 3 tablespoons freshly squeezed lime juice; 1 tablespoon minced, seeded jalapeno pepper (about 1 pepper); 1/2 cup extra virgin olive oil; Coarse salt; Freshly ground black pepper; 1/2 cup farro; 1 tablespoon extra virgin olive oil; Coarse salt; Freshly ground black pepper; 3 boneless, skinless chicken breasts (about 1 pound total); 2 cups Chicken Stock, cold; 2 ripe avocados, peeled and sliced lengthwise; 1 red bell pepper, seeds and stem removed, cut into small dice; 2 heads Boston or Bibb lettuce, torn into bite-size pieces; 1/2 cup thinly sliced red onion; 2 tablespoons cilantro leaves, plus 8 sprigs

Servings: persons

1 teaspoon finely chopped garlic
3 tablespoons freshly squeezed lime juice
1 tablespoon minced, seeded jalapeno pepper (about 1 pepper)
1/2 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper
1/2 cup farro
1 tablespoon extra virgin olive oil
Coarse salt
Freshly ground black pepper
3 boneless, skinless chicken breasts (about 1 pound total)
2 cups Chicken Stock, cold
2 ripe avocados, peeled and sliced lengthwise
1 red bell pepper, seeds and stem removed, cut into small dice
2 heads Boston or Bibb lettuce, torn into bite-size pieces
1/2 cup thinly sliced red onion
2 tablespoons cilantro leaves, plus 8 sprigs

1
Make the vinaigrette: In a small bowl, whisk together the garlic, lime juice, jalapeno, and olive oil.
2
Season to taste with salt and pepper.
3
Set it aside.
4
Bring 1 quart of salted water to a boil in a pot set over high heat.
5
Add the farro and cook until it is tender but still toothsome, about 30 minutes.
6
Strain the farro, transfer it to a bowl, toss it with the oil, and season to taste with salt and pepper.
7
Put the chicken and stock in a pot, season with salt and pepper, and slowly bring the stock to a boil over high heat.
8
Lower the heat and simmer until the chicken is just cooked, 12 to 15 minutes.
9
Drain, reserving the stock for another use, and set the chicken aside.
10
Thickly slice the chicken crosswise; add the avocado, bell pepper, lettuce, onion, and cilantro leaves to the bowl with the farro.
11
Add the chicken and the vinaigrette.
12
Toss, and transfer the salad to a large serving bowl.
13
Garnish with the cilantro sprigs and serve.

708

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 teaspoon finely chopped garlic, 3 tablespoons freshly squeezed lime juice, 1 tablespoon minced, seeded jalapeno pepper (about 1 pepper), 1/2 cup extra virgin olive oil, and more.

Yes, Farro, Chicken, and Avocado Salad with Lime Vinaigrette 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!

Farro, Chicken, and Avocado Salad with Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions