1 English cucumber, ribbons (recommend vegetable peeler for ribbons)
1 cup cherry tomatoes, sliced
1 cup chicken, cooked and shredded
Make the bowl - Preheat oven to 425.
In a saucepan, add farro, water, butter, and salt. Bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid. Allow to cool completely.
Cut off top of garlic head. Place in foil, drizzle a little olive oil and salt. Wrap in foil. Roast until tender, about 25 to 40 minutes. Keep an eye on it as it cooks. Let cool slightly.
Make the dressing - In a small bowl, squeeze cooked garlic out of skins. Using a fork, mash into a paste. Stir in yogurt, balsamic vinegar, oil, salt, and pepper. If sauce is too thick, add water, until it is pourable.
To assemble - In a bowl, add farro followed by arugula, cucumber ribbons, cherry tomatoes, and chicken. Drizzle dressing over entire bowl.