Ingredients

• 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)

Instructions

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: Dressing can be made 1 day ahead. Cover and chill.
3. For salad and assembly: 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. 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. 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.
4. 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.
5. 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.
6. 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.