Tangy Chicken-Farro Bowl

• 5 tablespoons white vinegar, divided
• 2 tablespoons sugar, divided
• 5/8 teaspoon kosher salt, divided
• 1/8 teaspoon ground allspice
• 2 Persian cucumbers, thinly sliced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dry mustard
• 1 tablespoon canola oil
• 2 teaspoons finely chopped fresh dill
• 2 (8.5-ounce) packages precooked farro
• 2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced
• 1/4 cup lingonberry preserves

1. Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.
2. Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.
3. Heat farro according to package directions. Divide among 4 bowls. Arrange chicken, cucumbers, and preserves over farro. Drizzle with mustard sauce; sprinkle with remaining 3/8 teaspoon salt.

white vinegar, sugar, kosher salt, ground allspice, cucumbers, mustard, dry mustard, canola oil, fresh dill, farro, skinless, lingonberry preserves

Taken from www.myrecipes.com/recipe/tangy-chicken-farro-bowl (may not work)