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Chicken, Farro, and Summer Squash Salad

Chicken, Farro, and Summer Squash Salad with Lemon-Tarragon Dressing

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Recipe Details


This warm farro salad features tender yellow squash ribbons—the perfect last homage to summer produce. Grape tomatoes, hickory-smoked almonds, and Parmesan round out the flavorful mix-ins. It's all tossed in a fancy-feeling dressing of tarragon, sautéed shallot, lemon, and olive oil, then topped with slices of pan-roasted chicken.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1010
  • Protein 58g
  • Total Carb 63g
  • Total Fat 62g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    1/2 pint
    grape tomatoes
  • tarragon
    1/8 ounce
  • lemon
  • hickory smoked almonds
    3 tablespoons
    hickory smoked almonds
  • shallot
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • farro
    3/4 cup
  • summer squash
    8 ounces
    summer squash
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve grape tomatoes. Roughly chop tarragon leaves, discarding stems. If you have a zester, zest up to ½ of lemon, then halve. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Peel shallot and mince. Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired.

  2. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 4.

  3. Cook farro and prepare squash

    Cook farro and prepare squash

    While chicken cooks, season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and return to pot, off heat. Meanwhile, quarter summer squash lengthwise through stems; arrange cut-side down. Using a vegetable peeler, peel squash lengthwise into wide ribbons until you reach the thin center; alternatively, quarter squash lengthwise, then thinly slice crosswise.

  4. Cook shallot

    Cook shallot

    Place pan from chicken over medium heat with 1 tablespoon olive oil. When oil is shimmering, add shallot and cook, stirring, until golden, about 5 minutes. Remove pan from heat; transfer crispy shallot to a large bowl (big enough for the salad).

  5. Finish farro

    Finish farro

    To bowl with crispy shallot, add lemon zest (if using), juice of 1 lemon, and half of tarragon. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Add grape tomatoes, cooked farro, summer squash, half of Parmesan, and half of almonds to bowl with dressing and toss to combine.

  6. Plate chicken and farro

    Plate chicken and farro

    Cut rested chicken into ¼-inch slices. Divide farro and summer squash salad between serving plates. Top with sliced chicken and garnish with remaining tarragon, remaining almonds, and remaining Parmesan. Enjoy!

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