Why This Recipe Works

For bright, tangy pops of freshness, we quick-pickle corn and shallots in the microwave. Reserving the pickling brine and whisking it into the dressing is a thrifty move that pays off, since all that sweet-tart, allium-scented liquid does more for the salad than plain vinegar ever could. A spoonful of mayonnaise in the dressing gives it just enough body to cling to the grains and chicken without making the salad feel heavy or creamy. Blueberries and arugula might seem like unexpected additions, but the berries bring little bursts of jammy sweetness and the arugula contributes a peppery bite.

Before You Begin

We like farro in this recipe, but you can substitute any cooked grain you prefer, such as brown rice or wheat berries. Garnish with crumbled goat cheese and chopped toasted almonds.

Instructions

Combine 2½ cups corn kernels, ⅔ cup cider vinegar, 3 thinly sliced shallots, 1 tablespoon sugar, and ½ teaspoon table salt in bowl. Microwave until vinegar begins to boil, 2 to 4 minutes, stirring halfway through cooking. Refrigerate until cool, about 15 minutes. Drain corn, reserving 5 tablespoons brine.

Whisk brine, ¼ cup extra-virgin olive oil, 2 tablespoons mayonnaise, and remaining 1 teaspoon salt together in large bowl. Add 4 cups chopped rotisserie chicken; 3 cups cooked and cooled farro; 3 cups baby arugula, coarsely chopped; 2 cups blueberries; and drained corn mixture and toss to combine. Season with salt and pepper to taste. Serve.