Fill a medium pot halfway with water and heat to boiling. Add Salt (1/2 teaspoon) and then stir in the Farro (3/4 cup). Reduce heat to a simmer and cook the farro until tender, about 20 to 25 minutes. Drain the farro and let cool to room temperature.
Meanwhile, place the Kale (4 stalk), on a cutting board and massage them firmly with your hands, kneading the leaves until they smell fresh and grassy. Ball the kale into a tight ball and thinly slice the kale with a sharp knife.
Transfer kale to a large bowl. Add the Bell Pepper (1), Plum Tomato (2), Cucumber (3/4 cup), Cubed Fresh Mozzarella, Packed in Water (1 cup), Kalamata Olives (1/2 cup), and set aside.
In a small bowl, combine the Dijon Mustard (3/4 teaspoon), Garlic (1 clove), Honey (1 teaspoon), Balsamic Vinegar (1 tablespoon), Olive Oil (3 tablespoon), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Whisk to emulsify.
Add the cooled farro and the dressing to the salad and toss to combine completely. If you're serving the Chicken (2 cup) sliced, fan it out over the top of the salad and serve. Enjoy!