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Export 13 ingredients for grocery delivery
Step 1
Fill a medium pot halfway with water and heat to boiling. Add salt and then stir in the farro. Reduce heat to a simmer and cook the farro until tender, about 20-25 minutes. Drain the farro and let cool to room temperature.
Step 2
Meanwhile, place the kale leaves on a cutting board and massage them firmly with your hands, kneading the leaves until they smell fresh and grassy. Ball the kale into a tight ball and thinly slice the kale with a sharp knife. Transfer kale to a large bowl. Add the bell pepper, tomatoes, cucumber, mozzarella, kalamata olives and set aside.
Step 3
In a small bowl combine the dijon mustard, minced garlic, honey, balsamic, olive oil, kosher salt and pepper. Whisk to emulsify.
Step 4
Add the cooled farro and the dressing to the salad and toss to combine completely. If you're serving the chicken sliced -- fan it out over the top of the salad and serve. If you've diced the chicken add it to the salad and toss to coat with dressing.
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