Tuesday, April 01, 2014

Chicken Salad with Baby Potatoes, Pearl Barley and Parsley

Seventh recipe since Thursday, third in salad series. Again cooking on instinct, with whatever's left in the fridge. Been on a roll since last week.

Ingredients (Serves 1):
  • Chicken breast- 1 medium, boiled
  • Baby potatoes- 100 gm, boiled
  • Pearl Barley- 1/2 cup, boiled
  • Parsley- 100 gm, chopped
  • Lemon juice- 2 tbsp
  • Olive oil- To dress
  • Pepper-1 tsp, coarsely ground
  • Salt- To taste

Dice chicken breast and potatoes into small slivers. Add the parsley and barley for volume. Dress with olive oil, lemon juice, pepper and salt. Toss. Refrigerate for lunch.


  • Save the chicken stock by deep freezing for use in a soup, stew or as a sauce base.

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