Photo of Freekeh salad with chicken, peaches and tarragon by WW

Freekeh salad with chicken, peaches and tarragon

Total Time
1 hr
15 min
25 min
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.


Uncooked freekeh

¾ cup(s)


1¼ cup(s)

Kosher salt

1¼ tsp, divided

Olive oil

4 tsp, extra virgin

Champagne vinegar

2 tsp

Dijon mustard

1 tsp


1 tsp

Cooked boneless skinless chicken breast

2 cup(s), chopped


2 large, diced

Red bell pepper

1 large, diced


3 medium, minced

Fresh tarragon

2 Tbsp, 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.