

Chicken and barley salad with potatoes
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 rocketarugulaX
- 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)
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Calories 417cal
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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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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