Freekeh salad with chicken, peaches and tarragon
3
Points®
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
A perfect salad to pack for a picnic, nutty freekeh pairs beautifully with sweet summer peaches and chicken, and tarragon is the perfect fragrant herb for chicken salads. Serve this dish chilled or at room temperature, and if you can't find ripe, ready-to-eat peaches, try halved seedless green grapes instead. Freekeh comes from a green, or unripened wheat, that has been cracked, roasted, and rubbed to release its signature earthy, slightly smoky flavor. It's popular in North African cuisines, and gets ancient grain billing, since it's been enjoyed for millennia. Freekeh also has the benefit of quick cooking for a grain. Enjoy it whenever you might serve couscous, bulghur, or even rice.
Ingredients
Uncooked freekeh
¾ cup(s)
Water
1¼ cup(s)
Kosher salt
1¼ tsp, divided
Olive oil
4 tsp, extra virgin
Champagne vinegar
2 tsp
Dijon mustard
1 tsp
Honey
1 tsp
Cooked boneless skinless chicken breast
2 cup(s), chopped
Peach
2 large, diced
Red bell pepper
1 large, diced
Scallions
3 medium, minced
Fresh tarragon
2 Tbsp, minced