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Freekeh Salad with Chicken and Kale

Freekeh Salad with Chicken and Kale

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



  • 1 small garlic clove, finely grated
  • 2 tablespoons finely grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper

Salad and assembly

  • 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)

Recipe Preparation


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

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

Salad and assembly

  • 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.

  • 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.

  • 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.

Nutritional Content

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) 420Reviews Section

Watch the video: How to cook freekeh (July 2021).