Salads

Chicken and barley salad with potatoes

Author: Sarah Swain - Food writer, stylist and recipe creator

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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

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

Protein 23g

Total fat 15g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 6g

Dietary fibre 7g

Sodium 280mg

Calcium 140mg

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.

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