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Chicken Freekeh Salad

Chicken Freekeh Salad

A delicious dish from Home & Family's very own Shanti Hinojos.
Ingredients (Part 1)
  • 1# Boneless, Skinless Chicken Thighs
  • Marinade- (doubles as a dressing)
  • 1/2 t cumin
  • 1/2 t coriander
  • Juice and zest of 1x lemon juice
  • 1/4 c Red Wine Vinegar
  • 1 T dijon
  • 1 garlic clove
  • 1 shallot
  • 1 c vegetable oil
  • 1 t salt
  • 1/2 t pepper
Ingredients ( Part 2)
  • 2 cups Freekeh, Cooked (per directions)
  • 1/2 C Mint, Rough chop
  • 1/4 C Parsley, Rough chop
  • 1/4 C Oregano, Rough chop
  • 2 T Basil, Torn
  • 1 shallot, thinly sliced
  • 1/3 C Chopped Pistachios
  • 4 Persian Cucumbers, Small Dice
  • 1/2 C Dried Apricots , Small Dice
  • 1 cup chopped Spinach or Kale
  • Garnish
  • Whole Herbs for Garnish
  • Some Extra Pistachios for garnish
  • Lemon Slices/Wedges


Directions (Part 1)

Blend together in a small food processor or blender until well combined. Separate 1/3 of a cup to use for the dressing. Place thighs in a freezer bag with remaining dressing for 1-3 hours in fridge. Remove chicken thighs and let dressing drip off so not completely wet. Heat a grill pan or grill until smoking, making sure it is lightly oiled. Grill thighs 3-5 min per side until cooked through (160 on an instant read thermometer). Set aside to cool slightly, cut into strips.

Directions (Part 2)

Place all ingredients in a large bowl, and pour dressing around the inner circumference of the bowl, this helps to not overdress. It’s important not to overdress, you can always add more but cannot remove (just like salt). Taste and adjust seasoning. Place on a nice serving dish or platter and garnish with whole herbs and a handful of nuts and lemon slices. Serve immediately or chill until ready to eat.

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