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Crispy Chicken and Farro Salad | brightrootskitchen.com

Crispy Panko Chicken and Farro Salad

A simple yet hearty salad with a punch of flavor. This crispy panko chicken and farro salad is a quick 15 minute weeknight dinner. It's easy to make, flavorful and has minimal ingredients.
Course Main Course, Salad
Cuisine American
Keyword 15 minute meal, chicken salad, healthy summer salad, salad, salad dressing, simple salad, spring salad ideas, summer salads with fruit, weeknight dinner
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2


  • 2 thinly sliced chicken breast cutlets
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup panko bread crumbs
  • 2 cups arugula
  • 1 cup pre-cooked farro follow package's cooking instructions
  • 1 cup grapes sliced in halves
  • 1/2 cucumber sliced in strips
  • 1/2 red bell pepper sliced in strips
  • 1/4 dried cranberries or cherries
  • 2 tbs walnuts


  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp fresh mint finely chopped
  • 2 tbsp fresh parsley finely chopped
  • salt and pepper to taste


  • Preheat oven to 325 degrees. 
  • Toss chicken with 1 tbsp of olive oil, cayenne, oregano, salt and pepper. Place panko bread crumbs on a large plate. Press each side of the chicken breast into the panko so that it is evenly coated. Place on a lined baking sheet and bake for 5 minutes. Remove from oven and place in the broiler for 2-3 minutes to get crispy.
  • In a mason jar combine 1/2 cup olive oil, apple cider vinegar, maple syrup, mint, parsley, salt and pepper. Shake 2-3 minutes until dressing thickens. If it is too loose, add a tad more olive oil.
  • Add grapes, cucumber, red pepper, walnuts, pre-cooked farro, arugula and dried cranberries to a bowl. Top with sliced chicken and dressing. Enjoy!