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

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  • 1/2 cup(s) farro
  • 3 tablespoon(s) extra-virgin olive oil
  • 8 ounce(s) skinless boneless chicken breast
  • 12 ounce(s) green beans cut into 1 1/2-inch pieces
  • 2 cup(s) fresh yellow corn
  • 3 green onions thinly sliced
  • 1 tablespoon(s) marjoram
  • 1/2 teaspoon(s) kosher salt
  • 2 tablespoon(s) white wine vinegar
  • 2 tablespoon(s) minced shallot
  • 1 teaspoon(s) Dijon mustard
  • 4 ounce(s) fresh goat cheese crubled 1 1/4 cups


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

  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.

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

  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.

  5. Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
August 2013

This recipe is a personal recipe added by seperkin and has not been tested or endorsed by MyRecipes.

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