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 ½” dice 3 cups diced cooked chicken 3 cups seedless California grapes, rinsed and halved ½ cup chopped smoked almonds ¼ cup chopped parsley 1/3 cup lemon juice 1 tsp. finely grated lemon zest 1 tsp. Dijon mustard 3 Tbsp. extra-virgin olive oil ½ tsp. freshly ground black pepper Combine broth, ...

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