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Autumn Chicken and Barley Salad
Autumn Chicken and Barley Salad

Autumn Chicken and Barley Salad
A hearty salad with seasonal vegetables and grains
Autumn Chicken and Barley Salad
Ingredients:
1
Servings
  • 200
    g
    chicken breast
  • 100
    g
    pearl barley
  • 150
    g
    butternut squash
  • 50
    g
    kale
  • 1
    item
    red onion
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lemon juice
  • 30
    g
    walnut
  • 50
    g
    feta cheese
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
Preparation Time: 35 minutes
Autumn Chicken and Barley Salad
Instructions:
  1. Preheat oven to 200°C.
  2. Dice butternut squash and place on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
  3. Cook pearl barley according to package instructions.
  4. Grill chicken breast until fully cooked and slice into strips.
  5. In a large bowl, combine cooked barley, roasted squash, sliced chicken, chopped kale, and thinly sliced red onion.
  6. In a small bowl, whisk together olive oil and lemon juice. Pour over the salad and toss to combine.
  7. Top with crumbled feta cheese and chopped walnuts before serving.
Nutrition Per Serving 630 g Per 100g
Energy 1208 kcal 192 kcal
Protein 70 g 11.1 g
Fibre 15 g 2.4 g
Salt 2 g 0.3 g
Sugar 10 g 1.6 g
Carbohydrates 110 g 17.5 g
Fat 60 g 9.5 g
  • 200
    g
    chicken breast
  • 100
    g
    pearl barley
  • 150
    g
    butternut squash
  • 50
    g
    kale
  • 1
    item
    red onion
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lemon juice
  • 30
    g
    walnut
  • 50
    g
    feta cheese
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
1
Servings
0

Preheat oven to 200°C.

Dice butternut squash and place on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.

Cook pearl barley according to package instructions.

Grill chicken breast until fully cooked and slice into strips.

In a large bowl, combine cooked barley, roasted squash, sliced chicken, chopped kale, and thinly sliced red onion.

In a small bowl, whisk together olive oil and lemon juice. Pour over the salad and toss to combine.

Top with crumbled feta cheese and chopped walnuts before serving.

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