Soups and Salads

Southwest Chicken Farro Salad

Southwest Chicken Farro Salad with a sweet and spicy Honey Chipotle Dressing is a nutritious make-ahead salad that will leave you craving more.

Having completed a program in Sports Nutrition back in the fall, this year I decided to pursue my personal training certification. I love going to the gym and leaving feeling spent, yet ultimately strong and I love the idea of helping others find that strength, confidence and empowerment that comes with it.

With my school a couple nights a week and our kids regular activities, our house has been a bit busier than usual. Our dinners have been mostly simple, throw together meals, that while they’re a little boring, get the job done. Where I’ve been a little more creative is on the lunch front, with filling, nutritious salads taking centre stage. The past few weeks have called for a re-commitment to meal-planning with far more enthusiasm than I’ve felt in the past. Grains and proteins are cooked up on Sundays, greens are washed and the fridge is loaded with a ton of different veggies, all with the intent of making tasty, nutritious and quick lunches a no-brainer throughout the week.

This Chicken Farro Salad is one of my favourites from the past few weeks. Loaded with complex carbs, protein, veggies and topped with a sweet and spicy Honey Chipotle Dressing, it makes healthy eating easy to do and is completely delicious and satisfying.

Southwest Chicken Farro Salad

Southwest Chicken Farro Salad

Ingredients

  • 1/2 Cup farro, cooked and cooled
  • 1/2 Cup black beans
  • 1/2 Cup chicken, grilled or baked
  • 14 Cup corn, fresh or canned
  • 1/4 Cup red peppers, diced
  • 1/4 Cup cilantro
  • 1/4 of one avocado
  • 2 tbsp pickled onions
  • For the dressing
  • 2 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 tsp chipotle chili powder

Instructions

  1. Cook the farro and chicken and set aside to cool in the fridge.
  2. In the bottom of a salad bowl, whisk together the ingredients for the salad dressing.
  3. Add the farro, black beans, chicken, corn, red peppers and cilantro and stir to evenly coat the salad. Serve topped with avocado and pickled onions.
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8 Responses to “Southwest Chicken Farro Salad”

    • Thanks Leanne! I do like to have a big bowl of salad in my fridge for healthy eating throughout the week. It’s just makes lunches so much simpler. Have a great weekend!

    • Yes, you cook it just like you would rice, although with a little extra water. It’s a nice hearty grain, perfect for bulking up a salad and, as far as grains go, it’s got a relatively high amount of protein, which makes it a good little booster for plant-based dishes. 🙂

  1. My goodness, Natalie! Your Southwest Chicken Farro salad looks wonderful! The inclusion of farro is brilliant! I am glad to see that farro is getting a bit more attention lately as it is such a delicious and toothsome grain – perfect for this type of salad. I love main dish salads that can be made ahead and I would imagine that it tastes even better the next day. Thank you for sharing. I am pinning it immediately. 🙂

    • Thanks so much Denise! Toothsome…that’s the word I was trying to think of earlier when trying to describe farro…it’s just got a little chew to it that I love so much. And I do love it as a salad addition, it adds a little heartiness that makes a salad a little more satisfying.

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