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

Roasted Chicken Farro Salad




Sherry Vinaigrette: (Yield 2 1/2 qt)

1500 g

Sherry vinegar

600 g

Shallots, minced

3300 g


750 g

Dijon mustard

30 g

Fresh cracked pepper

400 g

Kosher salt

3900 g

Olive oil

Salad for Service

1 Tbsp

Olive oil

4 oz

Tyson Pulled Pre-Cooked Chicken

1 tsp

Minced shallot

To taste

Kosher salt and fresh ground pepper

1 up

Farro, cooked and cooled

¼ cup

Sherry Vinaigrette

¼ cup


¼ ea

Avocado, sliced

2 Tbsp

Cashews, salted and roasted

1 oz

Goat cheese, crumbled

¼ bunch

Upland cress

As needed

Extra-virgin olive oil

To taste

Sea salt

Show ingredients


  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.

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