Barley Salad with Spinach, grape tomatoes, and chicken

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Barley Salad with Spinach, grape tomatoes, and chicken calories by ingredient
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Big bowl! Reset! Food is not the enemy! Big bowl! Reset! Food is not the enemy!
Number of Servings: 2


    1/2 cup dry pearled barley
    1 1/2 cup water
    1 chicken thigh, bone and skin removed
    2 Tablespoons thinly sliced red onions
    1/4 red bell pepper, chopped thinly
    24 grape tomatoes (yellow and red is nice!), halved
    6 cups fresh spinach
    2 Teaspoons olive oil
    1 teaspoon lemon juice
    Salt 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.

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