Chicken and barley salad with potatoes

Serves: 6

Time to make: 20 mins , excludes making base mixes

Ingredients

More weights & measures

¾ cup barley
1 portion (about 1 ½ cups chicken meat) Roasted chicken (see tip)
1 portion Coleslaw mix (see tip)
6 tablespoons Dressing (see tip)
⅓ cup fresh basil, torn
⅓ cup semi-dried sun-dried tomatoes
⅓ cup cashew nuts
freshly ground black pepper
200g baby rocketarugulaX
1 portion Chunky roasted potato mix (see tip), to serve

Instructions

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1 Cook barley until tender in boiling water. Drain and place in a large serving dish. Leave to cool.

2 Add remaining ingredients to barley. Toss lightly to mix together. Season to taste. Serve with potatoes on the side or mixed into salad.

Variations

Make it gluten free: Use gluten-free variants as indicated for the base mix recipes (see tip), and use quinoa instead of barley.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 417 cal

Kilojoules 1750 kJ

Protein 23 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 6 g

Dietary fibre 7 g

Sodium 280 mg

Calcium 140 mg

Iron 4 mg

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.