LibreRecipes

Freekeh Salad with Chicken and Kale

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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

1/4 cup heavy cream

2 tablespoons vegetable oil

Kosher salt, freshly ground pepper

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)

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.
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.