Faro, Beet and Poached Chicken Salad
Serves 3·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 1 1/2 | cup | farro(soaked overnight or minimum 1 hour) |
| 1/2 | radicchio | |
| 4 | whole | red beetroots |
| 1/4 | cup | parsley |
| 1/4 | cup | toasted pumpkin seeds |
| 1/4 | cup | roasted walnuts |
| 2 | chicken breasts | |
| 3 | cups | vegetable stock or chicken broth |
| 180 | g | Danish/soft feta |
| 1/4 | cup | Extra virgin olive oil(for dressing) |
| 1 | tbsp | Balsamic Vinegar(for dressing) |
| Salt and pepper(for dressing) |
Method
1.Add soaked and drained faro into a large saucepan with 3 cups of water, season with salt.
2.Bring it up to a boil and reduce to a simmer for 40 minutes or until tender. Remove from the heat, drain and set aside.
3.In a medium saucepan bring the vegetable stock or chicken broth to a boil. Add chicken and reduce the heat to low. Poach the chicken on a low simmer for 25 minutes or until cooked through.
4.Using two forks shredded the chicken. Set aside
5.Slice the beetroot into quarters. Roughly chop the radicchio and parsley.
6.In a small bowl add all the dressing ingredients and whisk to combine.
7.Meal prep your salad: In x3 separate jars add the faro and radicchio as your base, layering on beets and chicken, top with parsley, pumpkin seeds, walnuts and feta. Dress before serving and enjoy.
Recipe Notes
AI · may be inaccurate
Substitutions
- Danish/soft feta → goat's cheese, cashew or vegan cheese (dairy-free)
Tips
Dress the salad before consuming to keep it fresh.
Store in an airtight container within the refrigerator for up to 3 days.
Comments
Sign in to leave a comment.