• Ingredients: 15
  • Serves: 4

Freekeh salad with chicken and kale with freekeh, kosher salt, skinless, boneless chicken breasts, freshly ground black pepper, olive oil, divided, bunch tuscan kale, ribs and stems removed, leaves torn, medium kohlrabi, peeled, cut into matchsticks, radishes, thinly sliced, shaved asiago cheese and chopped fresh chives.

Ingredients

Dressing:

Salad and assembly:

  • 1 cup freekeh
  • Kosher salt
  • 2 skinless, boneless chicken breasts
  • Freshly ground black pepper
  • 2 tbsps. 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

Directions

For dressing:

  1. Step 1 Whisk garlic, cheese, and lemon juice in a medium bowl. Gradually whisk in cream and oil; season with salt and pepper.

    For this step you will need

For salad and assembly:

  1. Step 2 Cook freekeh in a medium saucepan of boiling salted water until al dente, 20–25 minutes; drain, shaking off water.
  2. Step 3 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.

    For this step you will need

  3. Step 4 Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl. Add dressing and toss to coat; season with salt and pepper.

    For this step you will need