I love using leftover chicken and vegetables to make new meals. This salad is one of my favorites because it comes together quickly, the quick vinaigrette is full of flavor and it's both healthy and satisfying at the same time.
Technique tip: Bowls can be assembled, and vinaigrette can be made 1 day ahead. Store bowls and vinaigrette separately and refrigerate. Dress bowls with vinaigrette just before serving.
In small bowl, whisk oil, vinegar, shallot and mustard. Season vinaigrette with salt and pepper.
Divide farro between 2 wide pasta bowls. Top with kale, roasted chicken and veg and additional accompaniments. Drizzle with vinaigrette and serve immediately.