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 1/2-inch dice 3 cups diced cooked chicken 3 cups seedless California grapes, rinsed and halved 1/2 cup chopped smoked almonds 1/4 cup chopped parsley 1/3 cup lemon juice 1 tsp. finely grated lemon zest 1 tsp. Dijon mustard 3 Tbsps. extra-virgin olive oil 1/2 tsp. freshly ground black pepper 1. Combine the broth, farro, herbes de ...

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