Warm Chicken Fig and Farro Salad
Seared chicken, chewy farro, fresh figs, and peppery greens make a warm salad with a honey mustard finish.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (264 reviews)
INSPIRED BY
This original salad borrows the sweet-savory rhythm of autumn grain bowls and turns it into a warm skillet meal. A bright mustard dressing ties the chicken and figs together.
Story
Casey reaches for this salad when dinner should feel colorful but still practical. The farro is chewy, the chicken is juicy, and the figs bring little bursts of jammy sweetness to the greens. Toasted walnuts add just enough crunch to keep every forkful interesting. It is a cozy plate that still tastes like the season is being generous.
By Casey
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 1/2 cups cooked farro
- 6 fresh figs, quartered
- 4 cups baby arugula
- 1/3 cup toasted walnuts, chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
Instructions
- Whisk the olive oil, vinegar, honey, Dijon, salt, and pepper in a small bowl.
- Pat the chicken dry, season with half the dressing, and let it stand while the skillet heats.
- Heat a large skillet over medium-high heat and cook the chicken for 6 minutes per side until browned and cooked through.
- Transfer the chicken to a board, rest for 5 minutes, then slice it into bite-size pieces.
- Warm the farro in the same skillet for 2 minutes, then toss it with the arugula and remaining dressing.
- Fold in the figs, chicken, walnuts, and goat cheese, then serve while the farro is warm.
Chef Tips
- Use pearled farro for a faster cook and a pleasantly chewy bite.
- Do not skip the chicken rest; it keeps the slices juicy.
- If figs are very ripe, fold them in at the end so they keep their shape.
- Swap baby spinach for arugula if you prefer a milder green.
Cook's Notes
- **Chicken:** Boneless thighs stay juicy, but breast meat works if you watch the cooking time.
- **Farro:** Warm it gently so it stays chewy instead of soft.
- **Greens:** Add arugula off the heat for a tender, lightly wilted texture.