Chicken, date and barley salad with preserved lemon dressing

Chicken, date and barley salad with preserved lemon dressing

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Take leftover cooked chicken and transform it into a healthy, heart- and diabetes-friendly lunch box idea. For a complete, balanced dinner, serve with a plate of steamed vegetables.

The ingredient of Chicken, date and barley salad with preserved lemon dressing

  1. 2/3 cup pearl barley, rinsed
  2. 1 cup shredded cooked chicken
  3. 6 medjool dates, seeds removed, chopped
  4. 4 red radishes, thinly sliced
  5. 80g baby spinach
  6. 1/4 cup fresh coriander leaves
  7. 2 pieces (40g) preserved lemon, flesh discarded, rind mashed
  8. 1 1/2 tablespoons extra virgin olive oil
  9. 1/2 teaspoon ground cumin
  10. Steamed vegetables, to serve

The instruction how to make Chicken, date and barley salad with preserved lemon dressing

  1. Cook barley in a saucepan of boiling water for 25 minutes or until just tender. Drain. Rinse under cold water. Drain. Allow to cool. Divide between 2 airtight containers. Add chicken, dates, radish, spinach and coriander. Refrigerate until required.
  2. Combine preserved lemon, oil and cumin in a small bowl. Divide between 2 small containers with lids. Season with pepper. Refrigerate until required.
  3. When ready to serve, add dressing to barley mixture. Toss to combine. Serve with steamed vegetables.

Nutritions of Chicken, date and barley salad with preserved lemon dressing

calories: 547.31 calories
calories: 20.7 grams fat
calories: 3.6 grams saturated fat
calories: 60.2 grams carbohydrates
calories:
calories:
calories: 25.2 grams protein
calories: 56 milligrams cholesterol
calories: 245 milligrams sodium
calories: http://schema.org
calories: NutritionInformation

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