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

Preparation:


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.

Tip:

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

Barley, buckwheat, lentil & spinach salad

Fourth recipe for the weekend (rather my week beginning- while the whole world wakes up too a lazy Sunday breakfast, we head to office). Perfect for a light lunch or dinner.

Ingredients (Serves 1):

• Barley: 2 tbsp
• Buckwheat: 2 tbsp
• Lentils: 2 tbsp
• Baby Spinach: 100 gm, chopped
• Lime juice: 2 tsp
• Salt to taste

Preparation (20 mins):


Microwave at high with 1 cup of water and a pinch of salt for 15 mins.  Cool, add chopped spinach with a squeeze of lime. Toss. Lunch is ready.