Farro Chicken Salad

I had a totally first world problem today. My movers who were supposed to come to move my furniture back in my house today changed the date of my move to tomorrow without telling me. I was admonished by some of my other first world friends, but hey I have always been first world and hope not to change. I know it sounds bratty to whine about it, but I was ready days ago to get back to a regular life, one where I am able to help other people.  
Two things I was planning on getting back to normal were having my dog Shay Shay home and cooking something for dinner. Despite having no furniture I got Shay back and cooked dinner for me and Russ to eat camp out style. My problems of delayed furniture movers seems like nothing compared to Russ’ work/travel schedule. He flew the red eye in this morning from California so I think he does not notice life without furniture as long as he has a bed to crash in. I was really trying to get the furniture moved back in before he came home so it did not disrupt his tiny amount of free time on Saturday. I am a first world wife and want to keep it that way.
I did like what I made for dinner so it is worth a try whether you have furniture or not
2 shallots chopped

1 c. Farro

1 t. Olive oil

2 1/2 c. Water

1 chicken bullion cube
2 cooked skinless chicken thighs, or 1 large breast chopped

1 nectarine – chopped

1/2 an English cucumber chopped

1 avocado chopped

1/2 cup dried cherries

10 oz. Arugula

2 oz. goat cheese crumbled

1 oz. chopped pecans
Dressing

Juice of one orange

2T. Red wine vinegar

2 T. Olive oil

3 packets of Splenda or 1 t. Sugar

Salt and Pepper
In a medium sauce pan put the olive oil and shallots on a medium heat. Cook for two minutes. Rinse the farro in a strainer and add it to the pan and toast, stirring for two minutes. Add the water and bullion and bring to a boil and reduce to simmer, cooking for 35 minutes until the farro is cooked. Make sure you watch the pot and not let the water cook out completely and let the farro stick to the pan. There should be no water left in the pan when it is cooked, but it may be a little sticky. Cool the farro in the refrigerator.
Mix the chicken, nectarine, cucumber, avocado, and cherries together. Add the cooled farro. Mix the dressing up and pour over the farro mixture. You can do the recipe up to this step in advanced.  
When ready to serve put arugula in a bowl and top with a scoop of the farro mixture. sprinkle with goat cheese and pecans. Enjoy, with or without furniture.