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Barley Salad with Chicken and Corn

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Barley Salad with Chicken and Corn

Prep Time: Cook Time:

Ingredients

  • Chicken broth, powder | 1.00 teaspoon
  • Pearled barley, cooked | 1.00 cup
  • Spring onions | 6.00 medium 4-1/8" long
  • Canned white corn, whole kernel, drained solids | 3.00 cup
  • Olive oil | 6.00 tablespoon
  • Tomatoes, red, raw | 1.00 cup cherry tomatoes
  • Spices, parsley, dried | 1.00 tbsp
  • Skinless chicken breast, raw | 1.00 breast, bone and skin removed
  • Lemon juice, raw | 1.00 tsp
  • Spinach, raw | 0.50 cup
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.50 tsp, ground
Nutrition Facts (Per Serving)

Calories per serving: 279.40 mg

Fat per serving: 16.12 g

Saturated fat per serving: 2.32 g

Protein per serving: 11.80 g

Sodium per serving: 591.81 mg

Cholesterol per serving: 25.21 g

Instructions

  1. Drain the cooked barley and set it aside.
  2. Meanwhile, preheat oven to 450.
  3. Place scallions(cut into halves) and corn in a bowl and toss with 1 Tbsp. oil. Season with salt and pepper.
  4. Place on a foil lined baking sheet and roast for about 20 minutes, stirring halfway through.
  5. In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, shredded chicken, spinach, 2 Tbsp. oil and lemon juice; season with salt and pepper.
  6. Add remaining oil if salad is too sticky.
  7. Serve hot, cold, or at room temperature.
  8. Garnish with avocado chunks.

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