Name: Barley and shredded chicken salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.5 cup(s) pearl barley (100g); 2 tsp reduced salt soy sauce; 2 tsp mirin; 1 tsp lemon juice; 150 g cooked skinless chicken breast shredded; 80 g roasted capsicum, not in oil thinly sliced; 1 tbs currants; 1 tbs fresh flat-leaf parsley coarsely chopped; 2 cup(s) baby spinach leaves (40g)

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Ingredients

pearl barley

½ cup(s), (100g)

reduced salt soy sauce

2 tsp

mirin

2 tsp

lemon juice

1 tsp

cooked skinless chicken breast

150 g, shredded

roasted capsicum, not in oil

80 g, thinly sliced

currants

1 tbs

fresh flat-leaf parsley

1 tbs, coarsely chopped

baby spinach leaves

2 cup(s), (40g)

Instructions

Cook pearl barley in a large saucepan of boiling salted water for 20 minutes or until tender. Drain. Set aside to cool.
Whisk soy sauce, mirin and juice in a large bowl until combined. Add barley, chicken, capsicum, currants, parsley and spinach and toss to combine. Season with salt and pepper. Serve.

Notes

TIPS: You can use skinless barbecued chicken breast or leftover skinless roast chicken breast for this recipe. Store leftovers in an airtight container in the fridge for up to 2 days.

Barley and shredded chicken salad

Ingredients

Instructions

Notes

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