Barley, chicken and mint salad
Serves: 1
Time to make:
Ingredients
- 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
Instructions
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.
Variations
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)
-
Calories 595cal
-
Kilojoules 2490kJ
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Protein 47g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 6g
-
Dietary fibre 11g
-
Sodium 220mg
-
Calcium 350mg
-
Iron 9.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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