Chicken, Corn, Edamame and Farro Salad with Goat Cheese

Chicken, Corn, Edamame and Farro Salad with Goat Cheese (Adapted from Bon Appétit)

1/2 cup dry semi-pearled farro
3 tablespoons extra-virgin olive oil, divided
8 ounces (1/2 pound) boneless, skinless chicken breasts
salt and fresh ground black pepper
2 cups yellow corn kernels (thawed if frozen)
1 cup frozen shelled cooked edamame, thawed
1/2 cup thinly sliced green onions
1 tablespoon minced fresh marjoram
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces (about 1 cup) crumbled goat cheese

In a medium saucepan of boiling, salted water, cook farro until just tender, about 20 to 25 minutes. Drain well and set aside to cool.

Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high. Sprinkle chicken with salt and pepper - add to the skillet and cook Add chicken to skillet - heat until golden and cooked through, about 6 to 8 minutes per side. Transfer chicken to a cutting board and let rest for 5 to 10 minutes. Slice chicken into 1/2" cubes.

In a large bowl, toss together farro, chicken, corn, edamame and green onions.

In a small bowl, whisk together remaining 2 tablespoons oil, marjoram and 1/2 teaspoon salt. Whisk in vinegar, shallot and mustard. Drizzle mixture over salad, tossing well to coat. Season with salt and fresh ground black pepper. Serve at room temperature or chilled.

Makes about 4 servings.

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