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

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. 1.

   Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.

   25 min

2. 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. 3.

   Mix farro, chicken, and green beans in large bowl; add corn and green onions.

   5 min

4. 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. 5.

   Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

   5 min

6. 6.

   Available at specialty foods stores, natural foods stores, and Italian markets.