Photo: Jennifer Causey; Styling: Lindsey Lower
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

tasty chicken but sour pickles

June 24, 2017
i cooked the chicken myself, and it tasted great with the mustard dressing & cranberry preserves. however, i found the pickled cucumbers too sour to be eaten.

Surprisingly Tasty

May 24, 2016
I thought that the ingredients in this recipe would be very odd when combined together, but this recipe turned out surprisingly tasty! I did use lingonberry preserves, and I think that really made it, though now I'm stuck with basically a whole jar of it. Oh well, at least the preserves taste good!

Really good flavors

February 20, 2017
We altered this slightly in that we made boneless chicken thighs instead of store-bought rotisserie but followed the recipe exactly otherwise. It was really tasty and not really flavors we eat on a regular basis. Bought the jam from IKEA. Would definitely make again.