Warm chicken, barley and roast potato salad
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Time to make:
$3.10 per serve
(at time of publication)
Full ingredients list:
3/4 cup pearl barley
1 portion Roast chicken base, warmed through (about 1 1/2 cups meat)
1 portion Roast potato base, warmed through
1 portion Coleslaw
6 tablespoons Coleslaw dressing
1/3 cup basil leaves
1/3 cup semi-dried tomatoes
1/3 cup cashews
200g baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pearl barley, according to packet instructions, in a large saucepan of boiling water until tender; drain, transfer to a large salad bowl and leave to cool for about 5 minutes.
Step 2 Add remaining ingredients to salad bowl and season to taste with cracked black pepper. Toss salad lightly and serve.
Make it gluten free: swap the barley for quinoa, buckwheat or brown rice.
This recipe is part of our Cook once, make meals for a week! feature... all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead.
About this recipe
First published: May 2015