Ingredients

DRESSING

1small garlic clove, finely grated

2tablespoons finely grated Parmesan

1tablespoon fresh lemon juice

¼cup heavy cream

2tablespoons vegetable oil

Kosher salt and freshly ground black pepper

SALAD AND ASSEMBLY

1 cup freekeh, or rye or spelt

Kosher salt

2skinless, boneless chicken breasts (about 12 oz. total)

Freshly ground black pepper

2tablespoons olive oil, divided

1bunch Tuscan kale, ribs and stems removed, leaves torn

1medium kohlrabi, peeled, cut into matchsticks

4radishes, thinly sliced

Shaved Asiago cheese and chopped fresh chives (for serving)

Preparation

DRESSING

Step 1

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

Step 2

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

SALAD AND ASSEMBLY

Step 3

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.

Step 4

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.

Step 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.

https://www.bonappetit.com/recipe/freekeh-salad-with-chicken-and-kale