1chicken breastleftover cooked, sliced or cut into cubes
1bell pepperdiced
2plum tomatoesseeded and diced
¾cupcucumbersliced, I used baby English cucumbers from Costco
1cupfresh mozzarellapacked in water, cubed
½cupkalamata olivessliced
FOR THE HONEY BALSAMIC VINAIGRETTE:
¾teaspoondijon mustard
1largeclove garlicminced
1teaspoonhoney
1tablespoonbalsamic vinegar
3tablespoonsolive oil
½teaspoonkosher salt
¼teaspoonfresh ground pepper
Instructions
Fill a medium pot halfway with water and heat to boiling. Add salt and then stir in the farro. Reduce heat to a simmer and cook the farro until tender, about 20-25 minutes. Drain the farro and let cool to room temperature.
Meanwhile, place the kale leaves on a cutting board and massage them firmly with your hands, kneading the leaves until they smell fresh and grassy. Ball the kale into a tight ball and thinly slice the kale with a sharp knife. Transfer kale to a large bowl. Add the bell pepper, tomatoes, cucumber, mozzarella, kalamata olives and set aside.
In a small bowl combine the dijon mustard, minced garlic, honey, balsamic, olive oil, kosher salt and pepper. Whisk to emulsify.
Add the cooled farro and the dressing to the salad and toss to combine completely. If you're serving the chicken sliced -- fan it out over the top of the salad and serve. If you've diced the chicken add it to the salad and toss to coat with dressing.