Chicken salad with green beans, corn, farro and goat cheese
4 servings
30 minutes
This salad is a true celebration of flavors and textures, inspired by Italian culinary traditions. The combination of tender chicken breast, crunchy green beans, and sweet corn creates harmony, complemented by the nutty notes of farro. The dressing with fragrant oregano, wine vinegar, and spicy mustard adds sophistication to the salad, while the soft goat cheese finishes the composition with a rich creamy taste. Historically, farro was a key grain for ancient Romans, and its pairing with meat and vegetables remains popular to this day. This salad is an ideal choice for a light yet hearty dinner or an exquisite lunch that can be served chilled to best showcase all the flavors.
1
Cook farro in salted boiling water, then drain and let the grains cool.
- Spelt: 120 g
- Sea salt: 0.5 teaspoon
2
Heat a spoon of olive oil in a small pot over medium heat. Clean the chicken breasts, cut them in half, and season with salt and pepper. Add the chicken to the pot with oil, cooking until golden brown for 8 minutes on each side. Cool the breasts and cut into 1.5 cm cubes.
- Olive oil: 45 ml
- Chicken breast: 240 g
- Sea salt: 0.5 teaspoon
- Shallot: 1 head
3
Cook green beans in boiling salted water until tender-crisp, about 4 minutes. Drain and rinse the beans with cold water, then dry on a kitchen towel.
- Green beans: 360 g
- Sea salt: 0.5 teaspoon
4
In a large bowl, mix farro, chicken, and beans, add corn and thinly sliced green onions.
- Spelt: 120 g
- Chicken breast: 240 g
- Green beans: 360 g
- Fresh corn kernels: 240 g
- Spring onion: 3 pieces
5
Mix the remaining 2 tablespoons of oil, oregano, and 1/2 teaspoon of salt in a small bowl. Mash everything with a spoon until fragrant, then add the wine vinegar, shallot, and mustard. Next, add the salad to the bowl, season with salt and pepper, and toss, crumbling goat cheese on top. Serve the salad chilled.
- Olive oil: 45 ml
- Oregano: 1 tablespoon
- Sea salt: 0.5 teaspoon
- White wine vinegar: 2 tablespoons
- Shallot: 1 head
- Mustard: 0 teaspoon
- Goat cheese: 120 g
