Freekeh Salad With Chicken And Kale
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Garlic (clove, finely grated)2 tbsps
Grated Parmesan (finely)1 tbsp
Lemon Juice (fresh)1 cup
Heavy Cream2 tbsps
Vegetable Oil2 tbsps
Olive Oil (divided)Directions:
1
For dressing: Whisk garlic, cheese, and lemon juice in a medium bowl
2
Gradually whisk in cream and oil; season with salt and pepper
3
DO AHEAD: Dressing can be made 1 day ahead
4
Cover and chill
5
Whisk garlic, cheese, and lemon juice in a medium bowl
6
Gradually whisk in cream and oil; season with salt and pepper
7
DO AHEAD: Dressing can be made 1 day ahead
8
Cover and chill
9
For salad and assembly: Cook freekeh in a medium saucepan of boiling salted water until al dente, 20–25 minutes; drain, shaking off water
10
Spread out on a baking sheet; let cool
11
Meanwhile, season chicken with salt and pepper
12
Heat oil in a skillet over medium-high heat
13
Cook until browned and cooked through, 6–7 minutes per side
14
Transfer chicken to a plate; let cool slightly, then shred with 2 forks
15
Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl
16
Add dressing and toss to coat; season with salt and pepper
17
Top salad with cheese and chives
18
Cook freekeh in a medium saucepan of boiling salted water until al dente, 20–25 minutes; drain, shaking off water
19
Spread out on a baking sheet; let cool
20
Meanwhile, season chicken with salt and pepper
21
Heat oil in a skillet over medium-high heat
22
Cook until browned and cooked through, 6–7 minutes per side
23
Transfer chicken to a plate; let cool slightly, then shred with 2 forks
24
Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl
25
Add dressing and toss to coat; season with salt and pepper
26
Top salad with cheese and chives