Yield: 8 servings.
2 cups reduced-sodium chicken broth
1 cup farro
1 tsp. herbes de Provence
1 tsp. kosher salt (divided)
1 medium zucchini, cut in ½” dice
3 cups diced cooked chicken
3 cups seedless California grapes, rinsed and halved
½ cup chopped smoked almonds
¼ cup chopped parsley
1/3 cup lemon juice
1 tsp. finely grated lemon zest
1 tsp. Dijon mustard
3 Tbsp. extra-virgin olive oil
½ tsp. freshly ground black pepper
Combine broth, farro, herbes de Provence and ½ tsp. salt in a large saucepan over high heat. Bring to a boil, reduce heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in zucchini, cook 1 minute and drain. Transfer to a large bowl and add chicken, grapes, almonds and parsley to the farro.
In a small bowl, whisk together lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm, or at room temperature.