Ingredients:

• 1 ½ cups farro
• 3 cups water
• 1/3 cup olive oil
• 1 ½ tsp. salt  
• 3 chicken thighs, skin on, cut into 1-inch dice
• 1 large carrot, ½-inch dice
• 1 large English or 2 smaller cucumber (if it’s not an English cucumber, peel the skin partially or completely)
• ½ of 1 medium red onion, minced
• ¼ cup fresh dill, roughly chopped 
• ¼ cup fresh mint, chopped (or chiffonade)
• ¼ cup chives, minced (optional) 
• 1 ¼ cup feta or grated mozzarella cheese (or cheese of your choice)
• To taste black pepper
• 2 juiced lemons

Make it:

1. Put the farro and the water into a medium pot, cover and bring to a simmer. Cook for 20-30 minutes, just until it’s tender. Drain in a colander and rinse under cold water until its cool. Put into a large bowl.
2. Add the farro to a wide, shallow bowl (the one you will use to toss your salad), and fluff it gently with a fork to separate the grains. 
3. Drizzle with ½ of the olive oil and 1 teaspoon of the salt and toss with 2 forks, mixing well. Set aside to cool completely.
4. If adding chicken: season the chicken with the salt, pepper and chili pepper mix. Heat a shallow skillet over medium high heat, with 3 tablespoons of olive oil. Cook over medium high heat, turning only 2 or 3 times, to get color on the chicken. Cook for 5 minutes to cook through.
5. Remove from heat and let it cool, then add to the bowl of farro.
6. Meanwhile, cut the cucumber, carrot, red onion, dill, mint and chives. When the farro is cool, add all these ingredients to it, and toss well. 
7. Add the rest of the salt, the pepper and lemon juice and toss again. Add the rest of the olive oil and toss.
8. Taste and adjust the flavors to your taste by adding more salt, pepper, lemon or olive oil.
9. Crumble or grate the cheese and add it to the bowl, or keep on the side.

Notes:
This salad is good for 2 or 3 days in the refrigerator. May substitute cucumber for julienned radish and beet.