5 tablespoons white vinegar, divided
2 tablespoons sugar, divided
5/8 teaspoon kosher salt, divided
1/8 teaspoon ground allspice
2 Persian cucumbers, thinly sliced
2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1 tablespoon canola oil
2 teaspoons finely chopped fresh dill
2 (8.5-ounce) packages precooked farro
2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced
1/4 cup lingonberry preserves
How to Make It
Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Let stand 12 minutes, tossing once. Drain.
Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 1/2 teaspoons water.
Heat farro according to package directions. Divide among 4 bowls. Arrange chicken, cucumbers, and preserves over farro. Drizzle with mustard sauce; sprinkle with remaining 3/8 teaspoon salt.