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Tangy Chicken-Farro Bowl

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 3/4 cup farro, 3 ounces chicken, 3 tablespoons pickles, 1 tablespoon preserves, and 1 tablespoon dressing)

If you have trouble finding lingonberry, cranberry preserves are a fine substitute.

Ingredients

  • 5 tablespoons white vinegar, divided
  • 2 tablespoons sugar, divided
  • 5/8 teaspoon kosher salt, divided
  • 1/8 teaspoon ground allspice
  • 2 Persian cucumbers, thinly sliced
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped fresh dill
  • 2 (8.5-ounce) packages precooked farro
  • 2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced
  • 1/4 cup lingonberry preserves

Nutrition Information

  • calories 406
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 3.3 g
  • polyfat 1.6 g
  • protein 31 g
  • carbohydrate 53 g
  • fiber 4 g
  • cholesterol 72 mg
  • iron 3 mg
  • sodium 371 mg
  • calcium 44 mg
  • sugars 16 g
  • Est. Added Sugars 15 g

How to Make It

  1. Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.

    Peeling Cucumbers
  2. Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.

  3. Heat farro according to package directions. Divide among 4 bowls. Arrange chicken, cucumbers, and preserves over farro. Drizzle with mustard sauce; sprinkle with remaining 3/8 teaspoon salt.