Grilled Chicken and Farro Salad

A vibrant Grilled Chicken and Farro Salad with fresh vegetables, including slices of grilled chicken breast, cooked farro, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley and mint, drizzled with lemon-herb vinaigrette, beautifully arranged in a white bowl on a wooden table

This grilled chicken and farro salad is a powerhouse of nutrients, supporting men’s health in various ways:

  • Farro: A whole grain rich in fiber, magnesium, and B vitamins, it supports cardiovascular health and hormone balance.
  • Grilled Chicken: Lean protein helps build and repair muscles, essential for overall health and vitality.
  • Fresh Vegetables: Packed with antioxidants and vitamins, they boost immune function and reduce inflammation.
  • Lemon-Herb Vinaigrette: Provides healthy fats and a burst of flavor without excess calories.

Incorporate this delicious and nutritious salad into your diet to promote better health, improve circulation, and enjoy the benefits of a balanced, wholesome meal!


  • For the Salad:
    • 1 cup farro, rinsed
    • 3 cups water or low-sodium chicken broth
    • 2 boneless, skinless chicken breasts
    • 2 tablespoons olive oil (for grilling)
    • Salt and pepper, to taste
    • 1 cup cherry tomatoes, halved
    • 1 cucumber, diced
    • 1 red bell pepper, diced
    • 1/4 red onion, thinly sliced
    • 1/4 cup feta cheese, crumbled
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh mint
  • For the Lemon-Herb Vinaigrette:
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1 garlic clove, minced
    • 1 tablespoon honey or maple syrup
    • 1 tablespoon chopped fresh dill
    • Salt and pepper, to taste


  1. Cook the Farro: In a medium saucepan, bring water or low-sodium chicken broth to a boil. Add the farro, reduce the heat to a simmer, and cook for about 20-25 minutes, or until the farro is tender but still chewy. Drain any excess liquid and set aside to cool.
  2. Grill the Chicken: Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let the chicken rest for 5 minutes before slicing it into thin strips.
  3. Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, and chopped dill. Season with salt and pepper to taste.
  4. Assemble the Salad: In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, parsley, and mint. Add the sliced grilled chicken.
  5. Dress the Salad: Pour the lemon-herb vinaigrette over the salad and toss gently to combine all ingredients.
  6. Serve: Serve the salad immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.


Serves 4

Nutritional Facts (per serving)

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 45g
  • Dietary Fiber: 8g
  • Sugars: 8g
  • Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 70mg