Lemon-Dill Chicken and Farro Salad with Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad featuring herb-infused chicken, nutty farro, and tangy feta, perfect for lunch or light dinner. This mediterranean-inspired salads ready in about 29 minutes pairs chicken breasts, lemon juice, fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb chicken breasts with 1/4 tsp salt. Heat 2 tbsp olive oil in a skillet over medium-high heat, add chicken, and cook for 6-7 minutes per side until golden and internal temperature reaches 165°F.
  2. Step 2: While chicken cooks, whisk 2 tbsp lemon juice, 2 tbsp fresh dill, and 1/4 tsp salt in a bowl.
  3. Step 3: Slice cooked chicken into strips, then combine with 1 cup cooked farro, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 1/4 cup sliced red onion in a large bowl.
  4. Step 4: Drizzle with lemon-dill dressing, toss gently, and top with 1/2 cup crumbled feta cheese before serving.

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Frequently asked questions

How long does Lemon-Dill Chicken and Farro Salad with Feta take to make?

Total time is about 29 minutes (15 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Chicken and Farro Salad with Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Lemon-Dill Chicken and Farro Salad with Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Chicken and Farro Salad with Feta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Chicken and Farro Salad with Feta?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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