Farro, Chicken, and Grape Salad

Serves 4 to 6


  • 2 cups pearled farro, rinsed and drained
  • Kosher salt
  • 3 Tbs. mirin
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. Asian (toasted) sesame oil
  • 1-1/2 Tbs. minced jalapeño
  • Freshly ground black pepper
  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbs. vegetable or canola oil
  • 1-1/2 cups green seedless grapes, halved
  • 1-1/2 cups small-diced seedless cucumber
  • 1-1/2 Tbs. chopped fresh dill



  1. In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil.
  2. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
  3. Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
  4. Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat.
  5. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total.
  6. Let rest for 5 minutes, then cut into 1/2-inch cubes.
  7. Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine.
  8. Season to taste with salt and pepper and serve.