Freekeh salad with chicken, peaches and tarragon
1¼ tsp, divided
4 tsp, extra virgin
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
2 large, diced
Sweet red pepper(s)
1 large, diced
3 medium, minced
2 Tbsp, minced
- 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.
- Meanwhile, in a small bowl, whisk together oil, vinegar, mustard, honey and remaining 1 teaspoon salt; set aside.
- Add chicken, peaches, pepper, scallions and tarragon to cooled freekeh; drizzle with dressing and toss to coat. Yields about 1 cup per serving.