Baby Spinach, Chicken and Pine Nut Barley Salad
recipe
Baby Spinach, Chicken and Pine Nut Barley Salad
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Healthy and appetising chicken salad
Ingredients
- 100g pearl barley
- 3 Sheepdrove chicken fillets, boneless with skin removed
- 250g baby spinach leaves
- Small bunch of parsley, chopped
- Small bunch of mint, chopped
- 200g cherry tomatoes
- 100g pine nuts, toasted
- Juice of 1 lemon
- 4 tbsp extra virgin olive oil
- A handful of dry berries, such as cherries or cranberries
- Sea salt and pepper
Serves:
4
Directions
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- Pre-heat oven to
- Place the pearl barley in about a litre of hot water and cook on a medium heat for about minutes until soft. Drain and discard the water.
- Place the tomatoes in the pre-heated oven, drizzle with tbsp of olive oil and roast them for minutes. Heat the remaining olive oil in a non-stick pan and add the chicken. Season with sea salt and pepper and cook for about minutes on each side until the chicken is cooked through. Set aside to cool.
- Place the barley, spinach, parsley, mint, tomatoes and pine nuts in a large bowl and mix gently. Slice the chicken and add to the salad along with the lemon juice. Season to taste, toss gently and serve immediately.
Source: Silvena Rowe at QVC
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