Honey Mustard Chicken & Farro Salad

Instructions

1. Cook the farro

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter and deseed the lemon. In a bowl, whisk together the honey, dijonnaise, and a drizzle of olive oil; season with salt and pepper.

3. Cook the chicken

   Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4. Cook the carrots

   In the pan of reserved fond, combine the sliced carrots with 2 tablespoons of water. Cook on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

5. Make the salad & serve your dish

   In a large bowl, whisk together the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula, cooked farro, cooked carrots, and as much of the honey mustard as you'd like (you may have extra); toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the salad topped with the sliced chicken and honey mustard. Serve the remaining lemon wedges on the side. Enjoy!