Chicken and Barley Salad Recipe

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For a quick and healthy meal, try our Chicken and barley salad recipe.

  • 1 cup pearl barley
  • 2 (250g each) chicken breast fillets, trimmed
  • 1 tablespoon whole black peppercorns
  • 1 brown onion, halved
  • 4 green onions, trimmed, white part only thinly sliced
  • 1/2 cup roasted red capsicum strips
  • 75g baby rocket
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon honey

Cooking Directions: 
  1. Place barley in a bowl. Cover with warm water. Set aside for 30 minutes.
  2. Drain. Transfer to a large saucepan.
  3. Add 6 cups cold water. Bring to the boil over high heat.
  4. Reduce heat to low. Simmer for 25 to 30 minutes or until tender.
  5. Rinse under cold water. Drain. Transfer to a large bowl.
  6. Meanwhile, place chicken, peppercorns and brown onion in a large saucepan.
  7. Add 5 cups cold water. Partially cover. Bring to the boil over high heat. Reduce heat to low.
  8. Simmer for 5 to 7 minutes or until just cooked through.
  9. Remove from heat. Set aside for 5 minutes. Remove chicken from onion mixture.
  10. Set aside to cool slightly. Discard onion mixture. Shred chicken.
  11. Add chicken to barley.
  12. Add green onion, capsicum, rocket and pine nuts. Season with pepper.
  13. Make dressing: Place lemon juice, oil, cumin and honey in a screw-top jar. Secure lid.
  14. Shake to combine. Pour over chicken mixture.
  15. Toss to combine. Serve.

Nutrition Information:
  • Energy: 1660kJ
  • Fat saturated: 1.60g
  • Fat Total: 10.90g
  • Carbohydrate Total: 36.50g
  • Dietary Fibre: 7.40g
  • Protein; 34.30g
  • Cholesterol; 81.00mg
  • Sodium: 90mg

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