Farro and Chicken Salad

Method

1. Place the almonds in the mixing bowl and grind for 5 seconds at speed 7. Using the spatula, gather the ground almonds at the bottom. Close and toast for 1 minute at 120°C, speed 1. Set aside.
2. Prepare the vinaigrette: pour the oil into the bowl, add the lemon juice, salt, and pepper. Close and blend for 20 seconds at speed 8. Set aside.
3. Prepare the chicken: brush the chicken breast with oil, season with salt and pepper. Line the varoma tray with parchment paper, leaving the front slots free. Place the seasoned chicken on the paper. Close the varoma.
4. Pour water into the mixing bowl, add a teaspoon of salt, and add the farro. Close the lid, remove the cap, and place the varoma on top. Cook for 25 minutes at speed 1.
5. When done, drain the farro using the basket and transfer to a large bowl. Cut the chicken into strips, add to the bowl, mix, and let it cool completely.
6. Add the arugula, pine nuts, toasted almonds, and cherry tomatoes cut into small cubes. Pour the vinaigrette over everything and mix well.