Preparation

• In a 4-quart saucepan, combine the farro with enough water to cover. Add 1/2 tsp. salt and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender but slightly chewy, 18 to 20 minutes. Drain.
• Meanwhile, in a large bowl, combine the mirin, lemon juice, sesame oil, jalapeño, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
• Season the chicken with salt and pepper. In a 12-inch skillet, heat the vegetable oil on medium-high heat. Add the chicken and cook, flipping once, until brown on both sides and just cooked through, 8 to 12 minutes total. Let rest for 5 minutes, then cut into 1/2-inch cubes.
• 加入鸡肉和任何累积的汁,太远了ro, grapes, cucumber, and dill to the vinaigrette. Toss to combine. Season to taste with salt and pepper and serve.