Roasted Chicken Farro Salad

A hearty salad to energize your day and leave you feeling good about your choices. The warm roasted chicken tossed into a bowl of toothsome farro and bright raspberries with the crunch of cashews is completely craveable. Recipe courtesy Chef Jennifer O’Brien, Marriott International Culinary Development



Sherry Vinaigrette: (Yield 2 1/2 qt)

1500 gSherry vinegar
600 gShallots, minced
3300 gHoney
750 gDijon mustard
30 gFresh cracked pepper
400 gKosher salt
3900 gOlive oil


Salad for Service

1 TbspOlive oil
4 ozTyson Pulled Pre-Cooked Chicken
1 tspMinced shallot
To tasteKosher salt and fresh ground pepper
1 cupFarro, cooked and cooled
¼ cupSherry Vinaigrette
¼ cupRaspberries
¼ eaAvocado, sliced
2 TbspCashews, salted and roasted
1 ozGoat cheese, crumbled
¼ bunchUpland cress
As neededExtra-virgin olive oil
To tasteSea salt
  1. For the Sherry Vinaigrette: In food a processor, place the vinegar, shallots, honey, mustard, salt, and pepper. Run until the shallots are thoroughly blended. Slowly stream in the oil. As the dressing tightens, add room temperature water (about 900 g) until desired consistency is achieved.
  2. For the Salad (per serving): Heat the oil in a skillet over medium-high heat. Add the chicken and saute for 1 minute. Fold in the shallots and cook an additional minute. Season with salt and pepper to taste.
  3. In a mixing bowl, mix together the farro, dressing, and chicken. Gently fold in half of the raspberries, reserving a few for garnish. Fan the avocado on the side of the bowl. Center the farro mix in the bowl. Garnish with the cashews, cheese, and remaining raspberries. Top with the cress. Drizzle the cress and avocado with olive oil. Season the avocado with sea salt.

Chef Notes: 

Mache can be used in place of upland cress. Be sure the chicken is warm when combined with the salad.

Application Uses

Lodging & Gaming

Recipe Tags