Barley Salad with Spinach, grape tomatoes, and chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup dry pearled barley1 1/2 cup water1 chicken thigh, bone and skin removed2 Tablespoons thinly sliced red onions1/4 red bell pepper, chopped thinly 24 grape tomatoes (yellow and red is nice!), halved6 cups fresh spinach2 Teaspoons olive oil1 teaspoon lemon juiceSalt and pepper to taste
Bring 1.5 cups of water to boil in covered pot (I add salt, red pepper flakes, dried basil, dry garlic, and fennel seed - because I am nuts, you don't have to). Add barley. Cover. Bring temp down to a simmer for 45 minutes. Drain and cool (in strainer!).
Chop veggies as barley cooks.
As barley cooks cook chicken. Season chicken liberally with salt. Cook over medium high heat, flipping in a well sprayed, non-stick pan. Allow to rest at least 5 minutes. Slice thinly.
Divide all components into two big, gorgeous bowls. Mix olive oil and lemon juice, Dress salads. Season with salt and pepper to taste!
Serving Size: Makes 2 gigantic salads
Number of Servings: 2
Recipe submitted by SparkPeople user CAROLINE1000.
Chop veggies as barley cooks.
As barley cooks cook chicken. Season chicken liberally with salt. Cook over medium high heat, flipping in a well sprayed, non-stick pan. Allow to rest at least 5 minutes. Slice thinly.
Divide all components into two big, gorgeous bowls. Mix olive oil and lemon juice, Dress salads. Season with salt and pepper to taste!
Serving Size: Makes 2 gigantic salads
Number of Servings: 2
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 310.4
- Total Fat: 6.8 g
- Cholesterol: 28.6 mg
- Sodium: 105.9 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 10.3 g
- Protein: 14.6 g
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