Farro Salad with Mango Chicken and Feta is a complete meal, easy and quick to make, especially when you have cooked chicken in your freezer. A summer salad, that is filling, tasty and does not include any greens. A different salad to eat on a hot day.
During the summer time, we all eat a lot of salad, and BBQ meats perhaps. If you are anything like me, you like to eat salads on hot summer days and we have enough of those, here in GA. I know I have said many times “I can eat salad every day’. In all honesty, when I do make the same salad over and over again, it does get boring. So I have to mix it up. Green salad, fruit salad, chicken salad, potato salad, pasta salad or a farro salad.
Salads in general are a great way to fill you up with less calories than a traditional meal. A green salad, however, does not keep you full for a long time, so you’ll be craving for something more. A salad with whole grain, farro for instance, will keep you full for a long period. We all like to eat, like to cook, like to try out new things, but we also like to stay in shape.
How to make this Farro Salad with Mango Chicken and Feta?
Cook the farro. How long? Depends on what you like and depends on the farro you have. There is whole, pearled, semi-pearled and the cooking times differ. In the pearled and semi-pearled versions the hull is removed or partly removed and it takes less time to cook. The hull contains nutrients, so that’s the trade-off. I used the pearled version. While the farro is cooking you can shred or cut the chicken, dice the feta and peel and cut the mango and transfer all to a bowl.
When the farro is cooked, drain and cool it to the temperature you prefer. Lukewarm or cold, whatever you like in your salad. Add the chicken, feta and mango and mix. You can leave it this way and sprinkle with parsley and add some salt and pepper to taste. The salad is full of flavor and texture. You can also make a little bit if vinaigrette and mix that with the salad. Just a simple combination of oil, vinegar, salt and pepper and you’ ll all set and ready to eat in less than 20 minutes.
Farro Salad with Mango Chicken and Feta
- 3/4 cup farro
- 1 mango
- 4 ounces feta cheese
- 4 ounces cooked chicken breast
- salt and pepper
- Cook the farro according to directions on the packaging. Cook it until the level of ‘al dente’ you prefer. Drain and cool the farro.
- Peel the mango and cut in cubes.
- Cut the feta and chicken in pieces and chop the parsley.
- Transfer farro, mango, feta, chicken and parsley to a large bowl and mix.
- Make a vinaigrette from the oil, vinegar and salt and pepper. Add to the salad and mix to coat.
- Sprinkle with parsley and serve.