Pear, Chicken and Farro Salad

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Pear, Chicken and Farro Salad


  • 1-1/2 pounds (8 cups) farro
  • 3 pounds (8 cups) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 2 pounds (8 cups) cooked, shredded chicken breast
  • 1-1/4 pounds (4 cups) thinly sliced red bell peppers
  • 4 cups (8 ounces) julienned scallions
  • 2 cups (2 ounces) coarsely chopped cilantro
  • 24 lettuce cups or leaves
  • Ginger Dressing (recipe follows)
  • 1-1/2 cups reserved Pacific Northwest Canned Pear juice
  • 1/2 cup sesame oil
  • 6 tablespoons soy sauce
  • 6 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped lemon zest
  • 1/4 cup grated or finely chopped ginger root


In a large pot with a tight-fitting lid, bring the farro and 1 gallon of water to a boil. Reduce the heat to low, cover and simmer for up to 40 minutes, or until grains are tender and have absorbed all of the liquid. Drain any remaining liquid and allow the farro to cool.

In a large bowl, combine the cooled farro, pears, chicken, peppers and scallions. Drizzle the Ginger Dressing over top and toss to coat the ingredients evenly. Add the cilantro and serve immediately, or store in the refrigerator, covered, before serving.

To serve, place 1 cup of salad in each lettuce cup or leaf.


Combine the pear juice, oil, soy sauce, lemon juice and zest, and ginger in the jar of a blender and process until smooth and emulsified.