Halloumi Chicken Farro Salad

A close-up of a bowl filled with a mixed grain salad containing diced chicken, red bell peppers, yellow bell peppers, red onions, and cooked brown rice or barley, with a spoon partially visible.

4 from 1 vote

Halloumi Chicken Farro Salad

This halloumi chicken salad is loaded with chewy farro, crispy halloumi cheese, tender chicken, and a zesty dressing. It’s hearty, savory, and perfect for make-ahead lunches.

Prep Time15

Cook Time20

Total Time35

Course: Lunch

Cuisine: American

Keyword: grilled halloumi cheese salad, halloumi chicken salad, salad with halloumi cheese

Servings: servings

Calories: 547kcal

Ingredients

For the Salad

3 tablespoon olive oil divided
1 ½ lbs chicken breast
¼ teaspoon sea salt
⅛ teaspoon black pepper
8 oz halloumi cheese sliced into ¼-inch-thick pieces
8.8 oz farro
½ cup roasted red bell peppers chopped
¼ cup pepperoncini chopped
¼ cup red onion diced

For the Dressing

¼ cup olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon sea salt
⅛ teaspoon black pepper

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Instructions

Heat 2 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 10–15 minutes, flipping halfway through, until fully cooked and golden on the outside. Remove from the skillet and set aside to rest.
3 tablespoon olive oil, 1 ½ lbs chicken breast, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
In the same skillet, add the remaining 1 tablespoon olive oil. Arrange the halloumi slices in a single layer, about 1 inch apart. Cook for 2–3 minutes until a golden crust forms, then flip and cook for another 1–2 minutes. Transfer to a cutting board and let cool slightly.
8 oz halloumi cheese
Cook the farro according to package instructions. Once tender, drain and rinse with cold water to cool.
8.8 oz farro
In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, garlic powder, oregano, sea salt, and black pepper. Set aside.
¼ cup olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
Cut the chicken into bite-sized pieces and slice the halloumi into smaller chunks.In a large bowl, combine the cooked farro, chicken, halloumi, roasted red peppers, pepperoncini, and red onion. Pour the dressing over the top and toss well to evenly coat.
½ cup roasted red bell peppers, ¼ cup pepperoncini, ¼ cup red onion
Divide into bowls and serve immediately. Enjoy!

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