Barley, chicken and mint salad
- ¼ cup barley
- 150g cooked lean chicken, shredded
- 1 portion Creamy herb and avocado dressing
- 1 portion Crunchy leaf salad
- handful fresh mint
- handful fresh parsley
- sliced fresh chillies, to taste
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1 Place barley in a pot and just cover with water. Bring to the boil then turn heat down to low, cover and cook for 10 minutes until tender. Set aside.
2 Combine chicken, Creamy herb and avocado dressing and Crunchy leaf salad in a bowl and mix well. Stir through barley, mint, parsley and chillies.
Make it gluten free: Use brown rice instead of barley.
Click here for other examples of delicious salads made using our mix and match formula. Multiply quantities by as many people as you have to feed!
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 11g
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