Lean chicken breasts and chewy farro give this spinach salad a major boost of protein to give you long lasting energy.
My Spinach Power Salad with Chicken and Farro is my husband’s favorite make-ahead brown bag lunch. In fact, once I made it for him the first time he started requesting it on a weekly basis. As a healthy food blogger with a picky husband, I can’t tell you how much joy this brings me.
Creating his lunches for the week has actually become a bit of a Sunday afternoon ritual for the two of us. We love being in the kitchen together and I love seeing him take charge with these salads. He always picks out his favorite veggies and asks for different grains each week. On this particular day we used farro but wheat berries and spelt also do a great job of maintaining their chewy, nutty texture throughout the week.
If you’ve never tried farro, I encourage you to give it a try. Packed with protein, fiber, vitamins and minerals, this ancient grain is an affordable and versatile source of energy. We love it with stir fry instead of brown rice or as a quick side dish in my Greek Style Farro Salad.
We almost always have leftover cooked chicken breasts on hand (we even used leftover tandoori chicken once!) but any lean protein works including pork tenderloin, tuna, flank steak, you name it. The salad is hearty enough to dress ahead of time but I always recommend waiting until you’re ready to serve.
What is your favorite make-ahead lunch idea? I would love to hear from you.
Your fork is waiting.
Spinach Power Salad with Chicken and Farro
Ingredients
- 1 cup uncooked Bob’s Red Mill farro
- 10 cups baby spinach or any baby greens
- 10 ounces thinly sliced leftover chicken breasts
- 2 cups shredded carrots
- 2 cups mushroom slices
- 2 cups red pepper slices
Balsamic Vinaigrette
- 6 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare farro according to package instructions and set aside to cool.
- Place spinach in a large bowl or 5 individual travel containers. Top with chicken slices, carrots, mushrooms, red pepper slices and cooled farro.
- In a small bowl, whisk together balsamic vinaigrette. Drizzle over salad bowl if you plan to serve immediately. Otherwise, place in a travel container and dress individual salads as needed throughout the week.
Chef’s Notes
Feel free to mix and match toppings with whatever veggies or leftover meat you have on hand.
Micheke & Fredie
Both of us started eating clean. Going to try this salad, hoping the hype is as good as everyone here is making it to be. Thank you
Liz DellaCroce
I hope you like it!! :)
Aggie
I was inspired by you when you originally posted pics on Instagram and have been making Larry a version of this salad for lunch last couple weeks! No farro, but I do love farro! I could eat this for lunch every day, especially if it was ready to go!
Liz DellaCroce
Oh I love that!! Rich is still taking these to work every week!! Makes me so happy. :)
Georgia @ The Comfort of Cooking
These salads look so colorful, healthy and delicious, Liz! I love that you and hubby have a Sunday ritual of preparing them for the week, too!
Liz DellaCroce
Aww thank you so much Georgia! Hope you’re feeling good!
Laurie {Simply Scratch}
I love making salads in advanced. It saves me from making a less healthier lunch of cheese and crackers! This looks so good Liz and I love farro!
Liz DellaCroce
Omg I love cheese and crackers – hahah!! Totally agree though. :)
Amy | Club Narwhal
Liz, this looks phenomenal! I’ve only had farro in things like soup but I love the idea of using in salad to bulk things up and make it more filling.
Liz DellaCroce
I need to add it to soup more often!!