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Warm chicken and barley salad

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Woman?s Weekly, Woman?s Weekly magazine, Woman?s Weekly recipe,
Woman?s Weekly, Woman?s Weekly magazine, Woman?s Weekly recipe,
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Light, healthy and under £1 a head, this warm chicken salad will fast become a firm favourite. Use up leftover chicken to whip up this hearty lunch or light dinner

Ingredients

  • 150g (5oz) pearl barley, rinsed well
  • 1 tsp salt
  • 125g (4oz) frozen peas
  • 2 spring onions, trimmed and sliced
  • About 60g (2oz) fresh spinach leaves
  • About 25 fresh mint leaves
  • 4 tbsp olive oil
  • 250g (8oz) cooked chicken, roughly shredded
  • Salt and ground black pepper
  • About 15g (½oz) flaked almonds, toasted

A 1.5kg (3lb) chicken will give you at least 700g of cooked meat.

Method

  1. Put the barley in a pan with 1.5 litres (2½ pints) boiling water and the salt, bring back to the boil and simmer for 35-40 mins until the barley is tender.
  2. Drain the barley, tip it into a large bowl, add the cooked peas, spring and spinach and stir to let the spinach wilt and the veg warm through.
  3. Put the mint leaves in a tall jug, or bowl, with the oil and whizz with a stick blender to make a dressing.
  4. Add the shredded chicken, seasoning and mint oil to the warm barley mixture and stir well. Sprinkle with toasted almonds and serve warm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 383(kcal)
  • Fat 17.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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