Hearty chicken and avocado salad
- ¾ cup pearl barley
- olive oil spray
- 500g skinless chicken breast fillets, halved horizontally
- 100g baby spinach
- 2 cups shredded red cabbage
- 2 stalks celery, sliced
- 100g snow peas, shredded
- 1 teaspoon sumac (optional)
- ½ medium avocado, sliced
- ⅓ cup lemon juice
1 Cook barley following packet directions. Drain, rinse in cold water and set aside.
2 Meanwhile, heat a chargrill pan to a high heat. Spray chicken with oil and cook for 3-4 minutes each side until cooked. Remove from pan and allow to cool.
3 In a large bowl, combine spinach, cabbage, celery and snow peas. Toss through cooked barley. Slice chicken in thick slices and sprinkle with sumac (if using). Arrange on top of salad with avocado. Drizzle over lemon juice and serve.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 6g
Sumac is a red, lemony-tasting mild spice that originated in the Middle East.
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