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

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

• 120ml semi-pearled farro* or spelt berries

• 45 ml extra jungfruolja, uppdelad

• 230g skinless boneless chicken breast halves

• 350g green beans, trimmed, cut into 1 1/2-inch pieces

• 475ml fresh yellow corn kernels (cut from 2 to 3 ears of corn)

• 3 spring onions, thinly sliced (about 110g )

• 1 tablespoon minced fresh marjoram

• 1/2 teaspoons coarse kosher salt

• 2 tablespoons white wine vinegar

• 2 tablespoons minced shallot

• 1 teaspoon Dijon mustard

• 110g fresh goat cheese, crumbled (about 300ml )

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

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

Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoons coarse salt in small bowl. Press with back of spoon to release flavour. 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.

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

Available at specialty foods stores, natural foods stores, and Italian markets.

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