Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese
A hearty and nutritious main course salad combining tender chicken breast, crisp green beans, sweet corn, and nutty farro, finished with creamy goat cheese. Perfect for a healthy lunch or light dinner.
Ingredients
- •½ cup semi-pearled farro* or spelt berries
- •3 tablespoons extra-virgin olive oil
- •8 ounces skinless boneless chicken breast
- •12 ounces green beans
- •2 cups fresh yellow corn kernels
- •3 whole green onions
- •1 tablespoon fresh marjoram
- •½ teaspoon coarse kosher salt
- •2 tablespoons white wine vinegar
- •2 tablespoons shallot
- •1 teaspoon Dijon mustard
- •4 ounces fresh goat cheese
- •1¼ cups crumbled goat cheese
Cooking Instructions
- 1.
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
25 min
- 2.
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.
20 min
- 3.
Mix farro, chicken, and green beans in large bowl; add corn and green onions.
5 min
- 4.
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.
10 min
- 5.
Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
5 min
- 6.
Available at specialty foods stores, natural foods stores, and Italian markets.
