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Chicken, date and barley salad with preserved lemon dressing
Chicken, date and barley salad with preserved lemon dressing
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Revamp leftover chicken into a nutritious lunch box meal, perfect for heart and diabetes health. Pair with steamed veggies for a satisfying dinner.
Ingredients:
  • 145.20 gm pearl barley, rinsed
  • 250.00 ml shredded cooked chicken
  • 6 medjool dates, seeds removed, chopped
  • 4 red radishes, thinly sliced
  • 80g baby spinach
  • 62.50 ml fresh coriander leaves
  • 40g preserved lemon
  • 27.30 gm extra virgin olive oil
  • 1.25 gm ground cumin
  • Steamed vegetables, to serve
Instructions:
  • Boil barley in a saucepan for 25 minutes until tender. Drain and rinse under cold water. Let cool and portion into 2 airtight containers. Mix in chicken, dates, radish, spinach, and coriander. Refrigerate until ready to enjoy.
  • In a small bowl, mix preserved lemon, oil, and cumin. Divide the mixture into 2 small lidded containers and season with pepper. Refrigerate until ready to use.
  • Just before serving, pour the dressing over the barley mixture and toss gently. Enjoy with steamed vegetables.

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