Combine the farro, water, and chicken broth in a medium pot. I use some chicken broth to cook the farro to add some extra flavor, I do the same thing with quinoa. Bring to a simmer and stir in the salt. Let simmer for 25-30 minutes, until the farro is soft, but still chewy.

Once the farro is cooked, add the spinach and olive oil to the pot with the farro, stir, and cover. After about 2 minutes the spinach will have wilted.

Add the chicken, lemon juice, and goat cheese to the farro, and stir together until the goat cheese has melted.

Toss in the tomatoes and transfer to a bowl to serve.

Either serve warm right away, or refrigerate and serve chilled.