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Bon Appétit

Freekeh Salad with Chicken and Kale

3.8

(29)

Image may contain Plant Food Vegetable Spinach Produce Kale and Cabbage

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

Recipe information

  • Yield

    4 Servings

Ingredients

dressing

1

small garlic clove, finely grated

2

tablespoons finely grated Parmesan

1

tablespoon fresh lemon juice

¼

cup heavy cream

2

tablespoons vegetable oil

Kosher salt and freshly ground black pepper

salad and assembly

1

cup freekeh

Kosher salt

2

skinless, boneless chicken breasts (about 12 oz. 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. 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. 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.

Nutrition Per Serving

Calories (kcal) 510 Fat (g) 24 Saturated Fat (g) 7 Cholesterol (mg) 75 Carbohydrates (g) 48 Dietary Fiber (g)  8 Total Sugars (g)4 Protein (g) 32 Sodium (mg) 420
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