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Spicy Chicken & Barley Salad
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Chef :
Hiroko ListonSpicy Chicken & Barley Salad
This is a perfect lunch on a sunny day, or any day. It’s a salad to use up the leftover cooked Barley. Of course you can cook Barley to make this salad as it is so simple and easy. Use any salad dressing of your choice. Today I used ‘My Buttermilk Dressing’.
Cooking instructions
* Step 1
Cut Chicken Breast Fillet into two thin slices, season with Garlic Salt, Ground Black Pepper and Ground Chilli.
* Step 2
Heat a small amount of Oil in a frying pan over medium heat, cook Chicken until both sides are nicely browned. Transfer to a plate.
* Step 3
Cut Cucumber into bite-size pieces and place in a mixing bowl. Lightly season with Salt and toss.
* Step 4
Cut Chicken slices into bite-size pieces and add to the Cucumber. Add Cooked Barley and some fresh Dill. Add Salad Dressing and mix well.
* Step 5
Note: To cook Barley, simply boil about 1/3 cup Pearl Barley in slightly slated Water until soft. Then drain.
* Step 6
Note: You can add toasted Nuts to this salad. Pine Nuts and Walnuts are suitable.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
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3. Focus on Adding—Not Subtracting
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