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Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese

4.7(128)

Farro is a nutty-flavored grain that's popular in Tuscany. It's not as heavy as some other whole grains, but it's still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it's the base for a satisfying summer salad.

by Jeanne Thiel Kelley·published 2009-07-02

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

1/2 cup semi-pearled farro* or spelt berries
3 tablespoons extra-virgin olive oil, dividedolive-oil
8 ounces skinless boneless chicken breast halveschicken
12 ounces green beans, trimmed, cut into 1 1/2-inch piecesgreen-beans
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)corn
3 green onions, thinly sliced (about 3/4 cup)scallion
1 tablespoon minced fresh marjorammarjoram
1/2 teaspoon coarse kosher saltsalt
2 tablespoons white wine vinegarwhite-wine-vinegar
2 tablespoons minced shallotshallot
1 teaspoon Dijon mustarddijon-mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)goat-cheese

Instructions (6 steps)

01Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
02Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.

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