Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 08/02/2025. See terms.
Join now
Photo of Barley and shredded chicken salad by WW

Barley and shredded chicken salad

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy

Ingredients

Pearl barley

½ cup(s), (100g)

Reduced salt soy sauce

2 tsp

Mirin seasoning

2 tsp

Lemon juice

1 tsp

Cooked skinless chicken breast

150 g, shredded

Roasted capsicum, not in oil

80 g, thinly sliced

Currants

1 tbs

Fresh flat-leaf parsley

1 tbs, coarsely chopped

Baby spinach

2 cup(s), (40g)

Instructions

  1. Cook pearl barley in a large saucepan of boiling salted water for 20 minutes or until tender. Drain. Set aside to cool.
  2. Whisk soy sauce, mirin and juice in a large bowl until combined. Add barley, chicken, capsicum, currants, parsley and spinach and toss to combine. Season with salt and pepper. Serve.

Notes

TIPS: You can use skinless barbecued chicken breast or leftover skinless roast chicken breast for this recipe. Store leftovers in an airtight container in the fridge for up to 2 days.

You might like

You might like