Chicken, Green Beans, corn and Farro Salad with Goat cheese

Where is summer? Certainly not here in Saint Paul, Minnesota. This is such a lovely salad perfect for a warm sunny day, eating outside. Unfortunately the day I had decided to make this turned out to be a gray, cool and rainy one. Oh well, I loved this salad anyway! I have become a big fan of using hearty and tasty grains such as farro or quinoa in salads (see also my Wheatberry salad ). They just add such a nice texture and flavor and makes it more filling and satisfying than a regular leafy salad.
Farro is a nutty-flavored grain that's part of the wheat family and widely cultivated in the Mediterranean. It is a high-protein grain, packed with fiber and vitamins, so you know it's good for you! I was very curious about the dressing made with marjoram, an herb I have not used much. The fresh marjoram smells a little bit like soap, but it tasted great in the salad dressing (If you don't care for marjoram go with thyme. I think that would work well too). The crumbled Chevre on top made it all come together perfectly. My kids didn't care much for this salad and I am not sure why, since they like almost all of the ingredients separately. Kids I tell you!

Chicken, Green bean, Corn and Farro salad
W/Goat cheese

1/2 cup semi-pearled farro or spelt berries

3 tablespoons extra-virgin olive oil, divided

8 ounces skinless boneless chicken breast halves

12 ounces green beans, trimmed, cut into 1 1/2-inch pieces (oops! I skipped this part!)

2 cups yellow corn kernels

3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese (chevre), crumbled


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

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



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. Cover and chill.

This salad can be made up to 1 day ahead of time. Just leave the goat cheese out until ready to serve.

Serves 4-6

Recipe adapted from Bon Appetit, August 2009