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Yogurt and Turmeric Chicken Salad

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Yogurt and Turmeric Chicken Salad

with barley, spinach, carrot, cucumber and honey mustard dressing

Informations supplémentaires
30 min. | 684 kcal | easy | BBQ | 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