Chicken and Greens Chopped Salad
Want healthy, easy and tasty meal prep? This Chicken and Greens Chopped Salad is for you!
Ingredients
- 400 g chicken breast skin on, room temp
- 200 g/1 bunch asparagus
- 200 g/1 bunch broccolini
- 1 cup coriander
- ½ cup barley
- 1 ½ cup water
- 2 teaspoon olive oil extra virgin
- ½ teaspoon sea salt
- ½ teaspoon pepper
Dressing
- 1 tablespoon honey
- 1 lemon juice
- 1 garlic clove minced
- 1 teaspoon ginger minced
- 1 red chilli finely diced
- 1 teaspoon fish sauce
- ½ teaspoon sea salt
- 2 teaspoon sesame oil
Instructions
- Add the barley to a small pot with a big pinch of salt and the water. Boil for 20 - 25 minutes until cooked and edible but a little chewy for some texture. Drain excess water and leave aside.
- Steam the asparagus and broccolini for about 4 - 5 minutes. You want them on the firmer side so they add a nice crunchier texture to the salad.
- If the chicken breast is quite thick (more than an inch), slice in half to make two flatter pieces. Pat the chicken skin dry and season both sides with salt and pepper. Bring a pan to medium/high heat with the oil and fry the skin side until super golden and crispy, then flip and grill the other side until chicken is cooked.
- Assemble the salad by placing the broccolini, asparagus, chicken and coriander on a chopping board and chopping into small bit sized pieces.
- Transfer to a mixing bowl with the cooked barley and toss to combine.
- Make the dressing by whisking together all of the salad dressing ingredients.
- Enjoy fresh or store salad seperate to dressing.
Nutrition
Calories: 469kcalCarbohydrates: 56gProtein: 40gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 85mgSodium: 1129mgPotassium: 1223mgFiber: 20gSugar: 11gVitamin A: 1880IUVitamin C: 113mgCalcium: 289mgIron: 8mg
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