Farro, Chicken, and Grape Salad
Servings: 4 to 6
Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives the farro and chicken an Asian accent.
2 cups pearled farro, rinsed and drained
3 Tbs. mirin
3 Tbs. fresh lemon juice
2 Tbs. Asian (toasted) sesame oil
1-1/2 Tbs. minced jalapeño
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1 Tbs. vegetable or canola oil
1-1/2 cups green seedless grapes, halved
1-1/2 cups small-diced seedless cucumber
1-1/2 Tbs. chopped fresh dill
In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.
Add the chicken and any accumulated juice, the farro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.