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. Serve chilled or at room temperature.
Ingredients
Uncooked freekeh
¾ cup(s)
Water
1¼ cup(s)
Kosher salt
1¼ tsp(s), divided
Olive oil
4 tsp(s), extra virgin
Champagne
2 tsp(s), vinegar
Dijon mustard
1 tsp(s)
Honey
1 tsp(s)
Cooked skinless, boneless chicken breast
2 cup(s), chopped
Peach
2 large, diced
Red bell pepper
1 large, diced
Uncooked scallions
3 medium, minced
Fresh tarragon
2 tbsp(s), minced
Instructions
1
In a small saucepan, combine freekeh, water and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and freekeh is tender, about 20 to 25 minutes. Remove from heat and spoon into a serving bowl; let cool.
2
Meanwhile, in a small bowl, whisk together oil, vinegar, mustard, honey and remaining 1 teaspoon salt; set aside.
3
Add chicken, peaches, pepper, scallions and tarragon to cooled freekeh; drizzle with dressing and toss to coat. Yields about 1 cup per serving.
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