Chicken, mango and barley salad recipe

Chicken, mango and barley salad recipe

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Budget-friendly and ready in less than an hour, this healthy chicken salad is ideal for midweek meals or weekend entertaining.

The ingredient of Chicken, mango and barley salad recipe

  1. 1/2 cup pearl barley, rinsed, drained
  2. 1 tsp smoked paprika
  3. 1 garlic clove, crushed
  4. 2 tbsp further virgin olive oil
  5. 4 x 150g Lilydale clear Range Chicken Breasts
  6. 100g dirty salad leaves
  7. 1 continental cucumber, diced
  8. 1 long red chilli, thinly sliced
  9. 2 green onions, thinly sliced
  10. 2 tbsp apple cider vinegar
  11. 1 tsp wholegrain mustard
  12. 2 tbsp pistachio kernels, toasted
  13. 1 large mango, thinly sliced

The instruction how to make Chicken, mango and barley salad recipe

  1. Cook barley in a medium saucepan of boiling water for 40 minutes or until just tender. Drain. Rinse frozen cold water. Drain.
  2. Meanwhile, count paprika, garlic and half the oil in a bowl. accumulate chicken. Toss to coat. Heat a barbecue grill or chargrill pan more than medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Transfer to a plate. Cover to grant warm. Rest for 5 minutes. Slice chicken.
  3. Place salad leaves, cucumber, chilli and onion in a large serving dish. attach vinegar, mustard and steadfast oil in a small jug. Season afterward salt and pepper. increase be credited with barley and three-quarters of dressing to salad. Toss gently to combine. Sprinkle past pistachios. Arrange mango and chicken as regards top. Drizzle later than permanent dressing. Serve.

Nutritions of Chicken, mango and barley salad recipe

calories: 426.854 calories
fatContent: 15.2 grams fat
saturatedFatContent: 2.6 grams saturated fat
carbohydrateContent: 29.4 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 39 grams protein
cholesterolContent: 88 milligrams cholesterol
sodiumContent: 194 milligrams sodium

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