Chicken, Green Bean, Corn, And Farro Salad With Goat Cheese

• 1/2 cup semi-pearled farro* or spelt berries
• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces skinless boneless chicken breast halves
• 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
• 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
• 3 green onions, thinly sliced (about 3/4 cup)
• 1 tablespoon minced fresh marjoram
• 1/2 teaspoon coarse kosher salt
• 2 tablespoons white wine vinegar
• 2 tablespoons minced shallot
• 1 teaspoon Dijon mustard
• 4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

1. Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
2. 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.
3. Mix farro, chicken, and green beans in large bowl; add corn and green onions.
4. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD:
5. Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.

semipearled farro, extravirgin olive oil, chicken, green beans, fresh yellow corn kernels, green onions, fresh marjoram, coarse kosher salt, white wine vinegar, shallot, mustard, goat cheese

Taken from www.epicurious.com/recipes/food/views/chicken-green-bean-corn-and-farro-salad-with-goat-cheese-354298 (may not work)