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Recipes / Main DishesVeggies and Sides

Strawberry, Chicken and Baby Spinach Salad with Farro & Honey Poppy Seed Dressing

Posted May 29, 2018


Makes 4 Servings


  • 1 skinless, boneless chicken breast, diced into bite-sized pieces
  • 1 tsp. canola oil
  • Coarse salt
  • Freshly ground black pepper
  • 5 oz. or 4 large handfuls baby spinach
  • 1 cup strawberries, hulled and sliced
  • 2 cups cooked farro, cooled
  • 2 tsp. olive oil
  • 2 Tbsp. chopped basil
  • 2 Tbsp. chopped parsley


  • 1/2-cup fat-free plain yogurt
  • 1 Tbsp. olive oil
  • 1-1/2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 1 tsp. poppy seeds


Heat canola oil in a frying pan over medium-high heat. Sauté chicken, tossing often, until cooked thoroughly, approximately 10 minutes. Season lightly with a pinch of salt and pepper. Set aside.

Place cooked farro in mixing bowl. Toss with olive oil, basil and parsley.

In a blender, combine dressing ingredients and blend until smooth.

Divide spinach among four plates. Top each with ½-cup farro. Divide sauteed chicken and place atop the farro. Garnish with strawberries. Drizzle salads with dressing.



Recipe courtesy of Ingrid Berger