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Chicken and barley salad with potatoes
Serves: 6
Time to make: 20 mins , excludes making base mixes
Ingredients
- 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 rocket
- 1 portion Chunky roasted potato mix (see tip), to serve
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Instructions
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 417cal
-
Kilojoules 1750kJ
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Protein 23g
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Total fat 15g
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–Saturated fat 3g
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Carbohydrates 40g
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–Sugars 6g
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Dietary fibre 7g
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Sodium 280mg
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Calcium 140mg
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Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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