Freekeh Salad with Chicken, Peaches and Tarragon

Published April 13, 2017
Prep Time: 0:15 Cook Time: 0:25 Serves: 6

A perfect salad to pack for a picnic, nutty freekeh pairs beautifully with sweet summer peaches and chicken. Serve chilled or at room temperature.


  • 3⁄4 cup(s)uncooked freekeh
  • 1 1⁄4 cup(s) water
  • 1 1⁄4 tsp kosher salt, divided
  • 4 tsp olive oil, extra virgin
  • 2 tsp champagne vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp honey
  • 2 cup(s), chopped cooked skinless boneless chicken breast(s)
  • 2 large peach(es), diced
  • 1 large sweet red pepper(s), diced
  • 3 medium uncooked scallion(s), minced
  • 2 Tbsp fresh tarragon, minced


  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.

If you can’t find ripe peaches, try halved seedless green grapes instead.