Freekeh Salad With Chicken And Kale

• 1 small garlic clove, finely grated
• 2 tablespoons finely grated Parmesan
• 1 tablespoon fresh lemon juice
• 1/4 cup heavy cream
• 2 tablespoons vegetable oil
• Kosher salt, freshly ground pepper
• 1 cup freekeh
• Kosher salt
• 2 skinless, boneless chicken breasts (about 12 ounces total)
• Freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 bunch Tuscan kale, ribs and stems removed, leaves torn
• 1 medium kohlrabi, peeled, cut into matchsticks
• 4 radishes, thinly sliced
• Shaved Asiago cheese and chopped fresh chives (for serving)

1. Whisk garlic, cheese, and lemon juice in a medium bowl. Gradually whisk in cream and oil; season with salt and pepper.
2. DO AHEAD:
3. Cook freekeh in a medium saucepan of boiling salted water until al dente, 20-25 minutes; drain, shaking off water. Spread out on a baking sheet; let cool.
4. Meanwhile, season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Cook until browned and cooked through, 6-7 minutes per side. Transfer chicken to a plate; let cool slightly, then shred with 2 forks.
5. Combine chicken, freekeh, kale, kohlrabi, and radishes in a large bowl. Add dressing and toss to coat; season with salt and pepper. Top salad with cheese and chives.

garlic, parmesan, lemon juice, heavy cream, vegetable oil, kosher salt, freekeh, kosher salt, skinless, freshly ground black pepper, olive oil, kale, radishes, cheese

Taken from www.epicurious.com/recipes/food/views/freekeh-salad-with-chicken-and-kale-51222810 (may not work)