Warm chicken and barley salad Recipe

(39 ratings)
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20 min


40 min

Nutrition per portion

Calories 383 kCal 19%
Fat 17g 24%
  -  Saturates 3g 15%

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


  • 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


  • 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.

  • 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.

  • Put the mint leaves in a tall jug, or bowl, with the oil and whizz with a stick blender to make a dressing.

  • Add the shredded chicken, seasoning and mint oil to the warm barley mixture and stir well. Sprinkle with toasted almonds and serve warm.

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Top Tip

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