Freekeh Salad with Chicken, Peaches and Tarragon

Love this grain! I had never heard of it, but it has a strong flavor that adds a lot to this salad. It took me a while to find, and I tried the recipe with couscous, which was ok, but the grain made a huge difference.

 Prep Times Prep: 15 Minutes Cook: 20 Minutes

Ingredients

  • ¾ cup(s) uncooked freekeh
  • 1 ¼ cup(s) water
  • 1 ¼ teaspoons kosher salt, divided
  • 4 teaspoons olive oil, extra virgin
  • 2 teaspoons champagne vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon honey
  • 2 cup(s) (chopped) cooked boneless, skinless chicken breast(s)
  • 2 large peach(es), diced
  • 1 large sweet red pepper(s), diced
  • 3 medium uncooked scallion(s), minced
  • 2 tablespoons fresh tarragon, minced

Directions

  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.
  2. Remove from heat and spoon into a serving bowl; let cool.
  3. Meanwhile, in a small bowl, whisk together oil, vinegar, mustard, honey and remaining 1 teaspoon salt; set aside.
  4. Add chicken, peaches, pepper, scallions and tarragon to cooled freekeh; drizzle with dressing and toss to coat.

Servings/Yield: 6 servings | 1 cup/serving
Source Weight Watchers (5 WW points)