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Tangy Chicken-Farro Bowl
  • 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
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