Barley asparagus chicken salad
Seasonal grilled asparagus adds colour and texture to this unique salad. Look for pot barley in your grocery store. It needs to cook a bit longer but adds a wonderful chewiness to this salad.
239 cal
Serves 6
Prep time
0h 5m
Cook time
0h 30m
Total time
0h 35m
Ingredients
Directions
-
Step 1
In a saucepan, bring barley, broth, garlic and thyme to boil. Reduce heat to a simmer, cover and cook for about 30 minutes or until tender but still slightly chewy. Set aside. -
Step 2
Meanwhile, toss oil with asparagus and place on greased grill over medium high heat for about 8 minutes or until tender crisp. Remove to cutting board and chop into 1 inch (2.5 cm) pieces. Add to barley along with chicken and parsley; stir to combine.
Tips
-
This is a great place to use leftover roast or grilled chicken, pork or steak. For a new taste combination stir in grilled salmon instead of the chicken.
Nutritional information
Per serving (1 of 6)
- Calories
- 239
- Protein
- 17 g
- Sodium
- 241 mg
- Potassium
- 301 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Cholesterol
- 42 mg
- Carbohydrates
- 30 g
- Fibre
- 7 g
- Sugars
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
