Freekeh Salad with Chicken and Kale

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Lemon juice

  Raw

  1 tbsp or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Organic Cracked Freekeh

  Bob's Red Mill

  100g

• Salt

  Table

  1 dash or 0.4g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kale

  Raw

  100g

• Kohlrabi

  Raw

  100g

• Radishes

  White icicle, raw

  4 radish or 68g

• Asiago Cheese

  Sara Lee

  10g

• Chives

  Raw

  1 tbsp chopped or 3g

• Sour cream

  Cultured

  ¼ cup or 58g

Directions

1. dressing: Whisk garlic, cheese, and lemon juice in a medium bowl. Gradually whisk in cream and oil; season with salt and pepper.
2. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
3. salad and assembly: Cook freekeh in a medium saucepan of boiling salted water until al dente, 2025 minutes; drain, shaking off water. Spread out on a baking sheet; let cool.
4. Meanwhile, season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook until browned and cooked through, 67 minutes per side. Transfer chicken to a plate; let cool slightly, then shred with 2 forks.
5. 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.
6. (source: https://www.bonappetit.com/recipe/freekeh-salad-with-chicken-and-kale)

Similar Foods

• Kale Salad With Apples and Cheddar
• Kale Salad with Lentils, Cherries, and Goat Cheese
• Chopped Kale Salad with Edamame, Carrot and Avocado
• Kale Salad with Chickpeas
• Raw Kale Salad with Balsamic
• Kale Salad with Lemon Dressing