A Taste of the Aegean Lemonzest Farro Salad with Feta and Dill

My GoTo Mediterranean Farro Salad The Ultimate side dishes with chicken

By Chef BakerOctober 5, 2025

Table of Contents

The Eternal Question: What the Heck Do I Serve with Chicken?

Oh my gosh, hands up if you've ever stood staring into the fridge, wondering what to serve with grilled chicken breast .

It’s the worst culinary rut, isn't it? We need proper, exciting side dishes with chicken , not just another sad scoop of plain rice or boiled veg.

Honestly, chicken needs a vibrant partner to shine!

That’s where this bright, cheerful recipe comes in. It's a total game changer, acting as the perfect Mediterranean chicken accompaniment . It takes that simple main course and transports it straight to the Aegean coast.

I first developed this because I was desperate for truly healthy chicken side dishes that didn't feel like diet food.

Escaping the Blandness Trap

This is more than just a side salad; it's a hearty grain salad for poultry that completely steals the show.

We use farro , an incredible ancient grain , as the base. If you haven't cooked with farro, you need to! It has a perfect, chewy texture that gives this farro salad recipe with feta some real substance.

I remember my first attempt at farro; I cooked it too long, and it turned to mush. Big mistake! The trick is to treat it like pasta cook it al dente which takes about twenty five minutes.

This recipe is considered medium difficulty only because you have to nail that grain texture and balance the dressing.

The Zesty Sunshine Factor

The secret sauce here is the dressing: a super punchy lemon herb vinaigrette salad . The sharp citrus and fresh dill cut through the richness of roasted chicken like a culinary laser beam.

It keeps the whole meal feeling light, even though it’s packed with filling fiber.

We also toss in the seasonal goodness of a roasted asparagus side recipe . Roasting brings out the sweetness in the asparagus and gives a delightful charred crunch.

If you need seriously zesty side dishes for rich chicken , this is your go-to.

This salad is ready in just forty minutes, start to finish, and easily yields four generous servings. It’s got those irresistible Greek salad pairings for chicken dinner vibes, meaning it pairs brilliantly with simple spices or plain grilled fillets.

It’s proof that making healthy chicken side dishes can be totally delicious! Now, let’s get those ingredients lined up.

The Goods: What You Need and Why

Honestly, I’ve wasted too much time trying to decide on decent side dishes with chicken . We all know the drill.

You have a perfectly grilled bit of breast, and then you just throw some boring steamed broccoli next to it.

No more! This recipe is all about making the side the star. It gives you fantastic healthy chicken side dishes that truly sing.

We are aiming for a killer Mediterranean chicken accompaniment . Getting the right ingredients is half the battle.

Bits and Bobs for our Farro Salad Recipe with Feta

I swear by using pearled farro here. It cooks quicker and has a lovely chew. You want that ancient grains texture, you know?

The Base: Start with 1 cup (200 g) of Pearled Farro. Use good veggie stock, about 4 cups (1 litre) , instead of water for extra flavour. It’s a game changer.
The Veg: You need 1 bunch (300 g) of fresh Asparagus. I love this for a great roasted asparagus side recipe . Trim the woody bits they taste like sadness.
The Oil: Get 1 tablespoon (15 ml) for roasting the asparagus and another ¼ cup (60 ml) for the dressing. Use the expensive stuff for the dressing; it matters!

A quick personal story: The first time I made this, I used pre-crumbled feta. Never again. Get a proper block of Greek barrel aged feta, about 4 oz (115 g) .

The saltiness is unbeatable, perfect for achieving those great Greek salad pairings for chicken dinner .

Making that Zesty Punch

This lemon herb vinaigrette salad is where we move from good to brilliant. This dressing cuts right through any richness, making this one of the best zesty side dishes for rich chicken .

We need the Zest and Juice of 1 large Lemon (about 3 tablespoons, 45 ml ). Zest it first! Trust me, trying to zest a juiced lemon is the worst.
Get fresh herbs. 2 tablespoons each of fresh Dill and Parsley. Don’t even think about dried herbs here. Seriously, don’t.
Pine Nuts. Just ¼ cup (30 g) . They need to be lightly toasted. If you skip this step, I will know. Toasting releases all the flavour! This whole combination makes for amazing grain salads for poultry .

Tools: Keeping it Simple

You don't need fancy gear for this, which is great because my kitchen cupboards are already a disaster.

You absolutely need a Large Saucepan for the farro. Also, a Fine Mesh Sieve is critical for draining. I once tried to drain farro in a regular colander and half of it went straight down the sink.

Epic failure.

The only other essentials are a Large Rimmed Baking Sheet for the asparagus (keep them in a single layer!) and a good Small Whisk for the vinaigrette.

That’s it! We’re ready to tackle what to serve with grilled chicken breast like a pro.

Ah, the noble side dish! Honestly, finding great side dishes with chicken can feel like a proper mission, can’t it? We’ve all been there, reaching for the same boring rice or a sad pile of steamed greens.

Life is too short for boring food, I say! This farro salad recipe with feta is the absolute MVP of Mediterranean chicken accompaniment .

It turns a simple roast into a vibrant, restaurant quality feast. It is truly one of my favourite healthy chicken side dishes a real game changer.

Getting Your Head Straight (Prep Steps)

Before you even touch a pan, you need to sort your life out. We call this mise en place , which is just a fancy French way of saying "get organized.

" Chop your asparagus, mince that shallot tiny and I mean tiny! Getting your herbs ready beforehand saves so much stress.

I learned the hard way that rushing the shallot prep makes the whole lemon herb vinaigrette salad taste raw and aggressive, not zesty and smooth.

Trust me on this. Also, safety reminder: when prepping the roasted asparagus side recipe , snap off those woody ends properly.

Nobody wants to chew on a tiny stick!

The Cook: Making Magic with Ancient Grains

The biggest challenge when making side dishes using ancient grains is texture. Farro is chewy and nutty, but if you overcook it, it turns to mush, and we can’t have that.

Treat it like pasta. Rinse the farro first to remove excess starch. Then, boil it hard in salted water or stock.

You want it al dente tender but still with a good bite. That usually takes around 20 25 minutes .

While the farro is doing its thing, get the oven roaring hot at 400° F ( 200° C) . Toss your asparagus with olive oil and salt, then roast for just 8 12 minutes .

Keep an eye on it! They should be bright green and fork tender.

Assembly & Pro Tips

Now for the fun part: making this a truly zesty side dish for rich chicken . First, the dressing tip everyone forgets: Zest your lemon before you cut it to juice it.

Seriously, trying to zest a floppy, juiced half lemon is the definition of pointless faff. Whisk your oil slowly into the lemon juice and minced shallots until it thickens a bit.

This is the lemon herb vinaigrette salad base, and it needs to be punchy!

Here is the secret step that makes all the difference: Once you've tossed the cooled farro and the chopped asparagus with the dressing, let the whole salad rest for 10 15 minutes .

This soak time is crucial. It lets the farro absorb all that delicious bright flavour. This technique works brilliantly for all grain salads for poultry .

It is an incredible Greek salad pairing for a chicken dinner , especially when you are thinking about what to serve with grilled chicken breast .

Honestly, once you try this, you will never serve boring sides again!

Going Beyond the Plate: Recipe Notes and Tips

Right, you’ve mastered the cooking. Now, let’s talk about making this entire meal sing. This isn’t just about boiling farro; it’s about understanding how this incredible Mediterranean chicken accompaniment elevates your dinner.

I think everyone needs genuinely amazing healthy chicken side dishes in their repertoire.

Serving Sunshine: Plating and Pairing Magic

I made this salad recently when serving a huge, herb crusted roast chicken. Oh my gosh! The contrast was perfect. If you're struggling with what to serve with grilled chicken breast , this vibrant dish is your answer.

It’s a crunchy, bright, zesty side dish for rich chicken . It slices through the richness like a good lemon should.

When plating, forget sad little side bowls. Spread the farro salad recipe with feta out on a big, flat serving platter.

This highlights the colours of the herbs and the blistered green of the roasted asparagus side recipe . Sprinkle extra feta and maybe some slivered black olives around the edges.

Honestly, when people ask me for great side dishes with chicken , this one always gets a massive compliment.

Keeping it Fresh: Storage and Prep

Okay, storage is easy, but you need one crucial tip. This salad holds up beautifully for meal prep. Keep it in an airtight container in the fridge for up to 3 days .

It’s sturdy!

The only crucial thing: If you are prepping for a few days, do not dress the whole batch immediately. Store the remaining lemon herb vinaigrette salad separately in a jar.

Farro is an ancient grain, and like all side dishes using ancient grains , it drinks up the liquid. If you dress it all on Monday, it will be mushy by Wednesday.

Dress only what you plan to eat right before serving.

Smart Swaps: Dietary and Seasonal Tweaks

I love recipes that are forgiving, and this is totally one of them. Want to make it dairy-free? Easy! Forgo the feta and swap in some large, chopped artichoke hearts or maybe some marinated, salty capers.

You still get that essential sharp tang.

If you are cooking this in the autumn or winter when asparagus isn't great, switch it out! Try roasted Brussels sprouts or small florets of broccoli.

Roasting them keeps that beautiful crisp texture.

The Good Stuff: Nutrition Benefits

I’m no nutritionist, but I can tell you this: this isn't some empty filler side. Farro is a complex carb, meaning it keeps you full for longer.

Plus, it's an excellent grain salad for poultry because it provides fiber and protein. Did you know farro contains almost double the fiber of brown rice? That’s fantastic! You are getting healthy fats from the olive oil and nuts, making this a true powerhouse of flavour and nourishment.

Trust me, whether you are hosting a big barbecue or just making dinner for yourself, integrating these Greek salad pairings for chicken dinner is going to change your week.

Enjoy every chewy, zesty bite!

Frequently Asked Questions

I need brilliant side dishes with chicken that aren't chips. What preparation of chicken works best with this zingy salad?

Because this Mediterranean salad is so incredibly bright and acidic, it is a brilliant counterpoint to richer, fattier cuts of meat. We recommend pairing it with dark meat, such as crispy roasted chicken thighs, or a simple grilled chicken breast that has been well seasoned with paprika and oregano.

The sharp lemon vinaigrette cuts through the richness of the chicken fat beautifully, making the whole meal feel much lighter it’s truly a marriage made in culinary heaven.

Can I make this Farro Salad ahead of time for a picnic or lunch boxes, and how should I store the leftovers?

Absolutely, this is a fantastic ‘make-ahead’ dish, and many argue it tastes even better the next day once the farro has properly absorbed the dressing. You can assemble everything (excluding the toasted pine nuts, as they might go a bit soggy) up to 24 hours in advance.

Store it in an airtight container in the fridge, but for the best flavour, remember to bring the salad back to room temperature for about 30 minutes before serving; nobody likes a fridge cold grain salad!

I’m struggling to find farro, or I need a gluten-free option. Can I substitute the grain without ruining the texture?

Fear not! While farro’s chewy texture is delightful, you have excellent backup options. For a similar chewiness, pearled barley or large Israeli couscous works a treat, though they are not gluten-free.

If you need the recipe to be GF, swap the farro out for quinoa, but be sure to reduce the cooking time substantially (around 15 minutes) and drain it very thoroughly. Quinoa will be lighter, but it retains that Mediterranean flavour profile perfectly.

The lemon shallot vinaigrette sounds punchy. How do I make sure it’s zingy and refreshing, not mouth puckeringly sour?

That is a very fair worry! The secret to balancing a punchy dressing is allowing the minced shallots to sit in the lemon juice for five minutes before adding the olive oil, as this softens their harsh, raw bite.

If, after tasting, it still feels a little too sharp, add a tiny pinch of sugar or honey (seriously, just a dash) to round off the acidity without making the dressing taste sweet. Finally, ensure you season it properly with salt, as salt enhances all the other lovely flavours.