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Bon Appétit

Freekeh Salad with Chicken and Kale

4.7

(8)

If you can't find freekeh, use another whole grain, like spelt or rye berries.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Dressing:

1 small garlic clove, finely grated
2 tablespoons finely grated Parmesan
1 tablespoon fresh lemon juice
1/4 cup heavy cream
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper

Salad and assembly:

1 cup freekeh
Kosher salt
2 skinless, boneless chicken breasts (about 12 ounces total)
Freshly ground black pepper
2 tablespoons olive oil, divided
1 bunch Tuscan kale, ribs and stems removed, leaves torn
1 medium kohlrabi, peeled, cut into matchsticks
4 radishes, thinly sliced
Shaved Asiago cheese and chopped fresh chives (for serving)

Preparation

  1. For dressing:

    Step 1

    Whisk garlic, cheese, and lemon juice in a medium bowl. Gradually whisk in cream and oil; season with salt and pepper.

    Step 2

    DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

  2. For salad and assembly:

    Step 3

    Cook freekeh in a medium saucepan of boiling salted water until al dente, 20–25 minutes; drain, shaking off water. Spread out on a baking sheet; let cool.

    Step 4

    Meanwhile, season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook until browned and cooked through, 6–7 minutes per side. Transfer chicken to a plate; let cool slightly, then shred with 2 forks.

    Step 5

    Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl. Add dressing and toss to coat; season with salt and pepper. Top salad with cheese and chives.

TagsSaladSalad DressingGrain BowlFreekehRice & GrainsKohlrabiRoot VegetableVegetableKaleLeafy GreensChicken BreastChickenPoultryMainDinnerVegetarianNut FreeEasyMake AheadWeeknight MealsFallWinterBon Appétit
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