Yogurt and Turmeric Chicken Salad
with barley, spinach, carrot, cucumber and honey mustard dressing
Informations supplémentaires
30 min.
|
684 kcal
|
easy
|
|
Printable version
1. Cook the barley
Bring a pot of water to a boil. Add the barley and cook 18-22 minutes until tender. Drain and rinse under cold water to cool.
2. Setup
Grate the carrot. Thinly slice the cucumber and celery.
3. Season the chicken
Place the yogurt and spice mix in a bowl with salt and pepper. Add the chicken and coat well.
4. Cook the chicken
Heat a skillet or a grill over medium-high heat. Add the almonds and cook 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil. Cook the chicken 3-4 minutes on one side until browned. Flip, cover and cook 7-9 minutes over low heat until center is cooked through.
5. Plate your dish
Mix the barley with the vegetables, almonds, raisins and slices of chicken. Garnish with the honey mustard sauce. Bon appétit!
2unitChicken Breast
1unitGreek Yogourt 2%
8gSpice Mix (turmeric powder,onion powder,curry powder)
100gPearled Barley
60gBaby Spinach
2unitCarrot(s)
1unitLebanese Cucumber(s)
80mlHoney Mustard
1unitCelery
30gDried Raisins Corinthe
30gSlivered Almonds
What you need
bowls, pan, pot, strainer, tongs
684 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
26g
40%
cholesterol
120mg
40%
fiber
12g
48%
protein
47g
saturated
4g
20%
sodium
291mg
12%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg