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Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant chicken and farro salad is a satisfying, high-protein dish that celebrates fresh textures and bright, summer flavours. The natural nuttiness of the semi-pearled grains pairs beautifully with tender chicken breast, sweet corn, and the distinct crunch of blanched green beans. Finished with a zingy shallot and marjoram dressing, it is a sophisticated meal that feels both light and deeply nourishing.

Ideal for a healthy lunch or a simple weeknight supper, this versatile recipe can be prepared in advance, making it a brilliant option for a nutritious packed lunch. The addition of creamy goat cheese adds a lovely richness that balances the savoury ingredients and sharp vinaigrette. Serve it slightly chilled or at room temperature for a delicious, wholesome homemade meal.

Ingredients for Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

120ml semi-pearled farro* or spelt berries
45 ml extra jungfruolja, uppdelad
230g skinless boneless chicken breast halves
350g green beans, trimmed, cut into 1 1/2-inch pieces
475ml fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 spring onions, thinly sliced (about 110g )
1 tablespoon minced fresh marjoram
1/2 teaspoons coarse kosher salt
2 matskedar vitvinsvinäger
2 tablespoons minced shallot
1 tesked dijonsenap
110g fresh goat cheese, crumbled (about 300ml )

How to make Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.

Mix farro, chicken, and green beans in large bowl; add corn and spring onions.

Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoons coarse salt in small bowl. Press with back of spoon to release flavour. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.

Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

Available at specialty foods stores, natural foods stores, and Italian markets.

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