Freekeh salad with chicken and kale
Delicious freekeh salad featuring tender chicken, nutrient-rich kale, and a medley of fresh ingredients. A perfect blend of flavors and textures.
Ingredients:
- small garlic clove, finely grated
- tablespoons finely grated Parmesan
- tablespoon fresh lemon juice
- cup heavy cream
- tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- cup freekeh
- Kosher salt
- skinless, boneless chicken breasts (about 12 oz. total)
- Freshly ground black pepper
- tablespoons 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 (for serving)
Instructions:
- Combine minced garlic, grated cheese, and freshly squeezed lemon juice in a medium bowl. Gradually incorporate heavy cream and olive oil while whisking; add salt and pepper to taste.
- PREPARE IN ADVANCE: You can make the dressing a day ahead. Simply cover and refrigerate it.
- Boil freekeh in a medium saucepan filled with salted water until it is cooked but still slightly firm to the bite, around 20 to 25 minutes; then drain and spread it out on a baking sheet to cool down.
- In the meantime, season the chicken with salt and pepper. Heat some oil in a frying pan over medium-high heat, then cook the chicken until it is browned and fully cooked, about 6 to 7 minutes per side. Move the chicken to a plate; let it cool down a bit, then use two forks to shred it.
- In a large bowl, mix together the shredded chicken, cooked freekeh, chopped kale, sliced kohlrabi, and sliced radishes. Pour the dressing over the salad and mix well; season with salt and pepper. Sprinkle some cheese and chopped chives on top before serving.
Summary:
- Calories: 2032 kcal
- Fat: 101 g
- Protein: 158 g
- Carbs: 134 g
- Potassium: 3857 mg
- Magnesium: 506 mg