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

Name: Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese
Yield: 4 servings
Ingredients: 1 1/2 cup semi-pearled farro* or spelt berries; 1 3 tablespoons extra-virgin olive oil, divided; 1 8 ounces skinless boneless chicken breast halves; 1 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces; 1 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn); 1 3 green onions, thinly sliced (about 3/4 cup); 1 1 tablespoon minced fresh marjoram; 1 1/2 teaspoon coarse kosher salt; 1 2 tablespoons white wine vinegar; 1 2 tablespoons minced shallot; 1 1 teaspoon Dijon mustard; 1 4 ounces fresh goat cheese; 1 crumbled (about 1 1/4 cups)

From the kitchen of Carly

Chewy farro anchors this bright, protein-packed salad layered with tender chicken, sweet corn, and crisp green beans. A shallot vinaigrette and creamy goat cheese finish it off. Substantial enough for lunch, light enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup semi-pearled farro* or spelt berries
13 tablespoons extra-virgin olive oil, divided
18 ounces skinless boneless chicken breast halves
112 ounces green beans, trimmed, cut into 1 1/2-inch pieces
12 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
13 green onions, thinly sliced (about 3/4 cup)
11 tablespoon minced fresh marjoram
11/2 teaspoon coarse kosher salt
12 tablespoons white wine vinegar
12 tablespoons minced shallot
11 teaspoon Dijon mustard
14 ounces fresh goat cheese
1crumbled (about 1 1/4 cups)

Instructions

Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
Meanwhile, 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.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
Available at specialty foods stores, natural foods stores, and Italian markets.