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Chicken Barley Salad with Brie

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Total time: 30 minutes

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Serves 4

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8.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 wedges (40g) - Brie cheese, cubed


135g - Chicken with skin removed, shredded


4 cups - Mesclun salad


1 ½ tb - Cider vinegar


1 tb - Macadamia nut oil


A pinch - Salt, Pansalt, low sodium


600g - Pearled barley (soaked for 12   hours)

UTENSILS

Stove, Measuring Cup, Weighing Scale, Chopping board, Knives, Pots, Bowls, Metal Spoon

INSTRUCTIONS

1. Combine the macadamia nut oil, cider vinegar and salt for vinaigrette, mixing them well.


2. Boil the chicken breasts in a pot of water until it is cooked and discard the cooking fluid.


3. Allow the chicken to cook and shred it thinly after.


4. In another pot, boil the pearled barley until it is cooked.


5. Toss the mesclun salad with the homemade vinaigrette, barley, cubed Brie cheese and shredded chicken.


6. Serve it immediately.

NUTRITION INFORMATION (PER SERVING)

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Energy (kcal)

328.0

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Carbs (g)

45.0

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Proteins (g)

17.0

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Fats (g)

8.0

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Fibre (g)

8.0

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