Farro and Fresh Grape Chicken Salad

PG tested

Popular in Italian cooking, farro is an ancient wheat grain that has a nutty taste and firm, chewy texture. Here it's married with grapes, zucchini and lemon, and topped with diced poultry for a light dinner salad. The result is something that tastes, in my daughter Catherine's words, "healthy and summery."

I used grilled chicken breast but rotisserie would work just as well. Feel free to substitute pecans or walnuts for the almonds, or leave them out altogether to save your kids the trouble of picking them out of the salad. I thought the dressing could use some kick so I added a few splashes of Queen Creek's Meyer Lemon olive oil (one of my favorite finds at the Old Town Farmers Market in Scottsdale, Ariz.) and an extra squeeze of lemon juice.

• 2 cups reduced sodium chicken broth
• 1 cup farro (available at Pennsylvania Macaroni)
• 1 teaspoon herbes de Provence
• 1 teaspoon kosher salt, divided
• 1 medium zucchini, cut in 1/2-inch dice
• 3 cups diced cooked chicken
• 3 cups seedless California green grapes, rinsed and halved
• 1/2 cup chopped smoked almonds
• 1/4 cup chopped parsley
• 1/3 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon Dijon-style mustard
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon fresh ground black pepper

Combine broth, farro, herbes de Provence and 1/2 teaspoon salt in a large saucepan over high heat. Bring to a boil, reduce heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add chicken, grapes, almonds and parsley to the farro.

In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro and toss. Serve warm or at room temperature.

Serves 8.

-- Adapted from the California Table Grape Commission (freshcaliforniagrapes.com)

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