Mediterranean Chicken and Farro Salad with Feta

Wash 1/2 of an English cucumber and chop it into 1/2-inch dice. Wash 1 cup of cherry tomatoes and slice them in half. Peel 1/4 of a red onion and finely dice it to yield about 2 tbsp. Wash and finely chop 1/4 cup of fresh flat-leaf parsley.

In a small mixing bowl, whisk together 3 tbsp of extra virgin olive oil, 2 tbsp of freshly squeezed lemon juice from the whole lemon, 1 tsp of dried oregano, 1/4 tsp of salt, and 1/4 tsp of black pepper until the vinaigrette is fully emulsified.

Retrieve the 2.5 cups of leftover cooked farro and 1 lb of leftover Moroccan-spiced roasted chicken thighs from the refrigerator (from Day 1). For a cold salad, use them chilled. If you prefer a slightly warm salad, microwave the chicken and farro separately for 1 minute just to take the chill off.

In a large serving bowl, combine the 2.5 cups of farro, the diced chicken thighs, the diced cucumber, the halved cherry tomatoes, and the diced red onion.

Drizzle the lemon-oregano vinaigrette over the salad mixture and toss thoroughly to coat all components.

Gently fold in 1/2 cup of crumbled feta cheese and the 1/4 cup of chopped fresh flat-leaf parsley. Taste and adjust seasoning with an extra pinch of salt and black pepper if desired, then serve immediately.