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Chicken & Farro Kale Salad with Garlicky Chile Vinaigrette

  • Author: Megan B-L
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-5 servings 1x
  • Category: Salads


Beautiful green kale, savory farro, roasted carrots, tender chicken breast, and bright fresh dill and scallions. AND GARLIC CHILE VINAIGRETTE.

Inspired by Bon Appétit. 


Units Scale
  • 2 cups carrots, chopped into bite-size pieces
  • 1 cup farro, rinsed
  • 3 cups chicken broth
  • 1 lb chicken breast
  • 1 bunch flat-leaf kale, stripped from stems and sliced into ribbons
  • 1 1/2 tablespoons fresh dill, roughly chopped
  • 3 scallions, thinly sliced

Garlicky Chile Vinaigrette

  • 1/3 cup high smoke point oil such as avocado or canola
  • 7 garlic cloves, thinly sliced
  • 2 teaspoons red pepper flakes
  • juice of 1 lemon


  • Start with the carrots: preheat oven to 425°. Toss 2 cups chopped carrots with a glug of oil, salt & pepper, place on baking sheet. Roast for 30 minutes, tossing halfway through.
  • While carrots are roasting, make the farro. Add 1 cup farro and 3 cups chicken broth to a medium pot on high heat. When it comes to a boil, cover and lower heat to a simmer for 20 minutes. Check for doneness—some farro will need more time. If it’s done, leave the lid on and heat off until you’re ready to use it. (If there’s still lots of liquid left, drain it.)
  • Cook the chicken. This is my no-fail method: Add about 2 tablespoons oil to a pan on high heat. Pat chicken dry, sprinkle with salt & pepper. When oil shimmers, place chicken in the pan and set a timer for 1 minute. After the minute is up, flip chicken, turn heat to low, cover for 10 minutes. (If breasts are very thick, add a few minutes) After 10 minutes, turn off heat but leave chicken covered for 10 more minutes. Done! Chop chicken into bite-size pieces.
  • Let’s make the vinaigrette. Put 2 teaspoons of red pepper flakes in an 8 oz glass jar or small glass bowl. In a small pan, heat cup oil until a drop of water sputters. Add 7 cloves thinly sliced garlic, swirling occasionally for about 2-3 minutes, or until about half the pieces are looking lightly toasted. Pour garlic + oil into glass container that holds red pepper flakes. Let cool for at least 5 minutes, then pour in juice of 1 lemon. Shake or whisk vinaigrette until emulsified.
  • Put it all together in a bowl or large tupperware. In goes the kale, farro, chicken, roast carrots, scallions, dill, and as much vinaigrette as you prefer. Salt to taste. Toss it all together and enjoy!


  • Since kale is hearty, this salad will keep, dressed, in the fridge for several days.

Keywords: kale, chicken, garlic, dairy free