Shredded chicken, green bean & barley salad with paprika & lemon

Dairy Free
Health score
23%
Shredded chicken, green bean & barley salad with paprika & lemon
50 min.
4
631kcal

Suggestions


Looking for a delicious and nutritious meal that’s both filling and refreshing? Our Shredded Chicken, Green Bean & Barley Salad with Paprika & Lemon is the perfect solution. This vibrant dish combines the tender, juicy flavors of rotisserie chicken with the wholesome goodness of pearl barley and crisp green beans, creating a satisfying meal that’s perfect for any time of the day.

What truly sets this salad apart is the zesty dressing, featuring a delightful blend of red wine vinegar, extra-virgin olive oil, and a hint of smoked paprika. The dressing not only enhances the fresh ingredients but also adds a smoky depth that perfectly complements the chicken and vegetables. Plus, with the addition of crunchy flaked almonds and bright parsley, every bite is a celebration of textures and flavors.

This dish is not only dairy-free but also packed with protein, healthy fats, and vibrant veggies, making it a wholesome option for lunch or as a side dish. It’s easy to prepare in just 50 minutes, and it serves four, making it great for meal prep or a family gathering. Whether you’re aiming to impress guests or simply treat yourself to a nutritious meal, this salad will leave you feeling satisfied and nourished. Dive into the goodness of this delightful chicken salad and make it a staple in your kitchen!

Ingredients

  • small rotisserie chicken cut 
  • 100 quick-cooking barley 
  • 200 green beans trimmed
  •  bell pepper yellow cut into matchsticks
  • small onion red cut into thin half-moon slices
  • 50 almonds flaked toasted
  •  lemon zest 
  • handful parsley finely chopped
  • tbsp red wine vinegar 
  • tbsp olive oil extra virgin extra-virgin
  • tsp dijon mustard 
  • tsp paprika smoked

Equipment

  • bowl
  • whisk

Directions

  1. Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins.
  2. Drain well, then tip into a large bowl.
  3. Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked.
  4. Drain, rinse with cold water to cool, then pat dry with kitchen paper.
  5. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
  6. Whisk together the dressing ingredients with seasoning.
  7. Pour over the salad, toss everything together and serve.

Nutrition Facts

Calories631kcal
Protein29.82%
Fat51.09%
Carbs19.09%

Properties

Glycemic Index
40.5
Glycemic Load
1.69
Inflammation Score
-7
Nutrition Score
18.353043462919%

Flavonoids

Cyanidin
0.31mg
Catechin
0.16mg
Epigallocatechin
0.32mg
Epicatechin
0.08mg
Eriodictyol
0.03mg
Naringenin
0.05mg
Apigenin
2.17mg
Luteolin
0.41mg
Isorhamnetin
1.71mg
Kaempferol
0.47mg
Myricetin
0.29mg
Quercetin
7.3mg

Nutrients percent of daily need

Calories:630.97kcal
31.55%
Fat:36.6g
56.31%
Saturated Fat:6.27g
39.17%
Carbohydrates:30.76g
10.25%
Net Carbohydrates:22.79g
8.29%
Sugar:3.71g
4.12%
Cholesterol:144mg
48%
Sodium:543.55mg
23.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.07g
96.15%
Vitamin C:66.06mg
80.07%
Vitamin K:49.52µg
47.16%
Manganese:0.81mg
40.72%
Vitamin E:6.1mg
40.64%
Fiber:7.97g
31.87%
Magnesium:74.98mg
18.75%
Copper:0.32mg
15.96%
Selenium:10.93µg
15.62%
Phosphorus:154.06mg
15.41%
Vitamin A:742.82IU
14.86%
Vitamin B2:0.25mg
14.53%
Vitamin B6:0.25mg
12.53%
Iron:2.15mg
11.92%
Vitamin B3:2.34mg
11.72%
Potassium:396.09mg
11.32%
Folate:42.76µg
10.69%
Vitamin B1:0.14mg
9.41%
Zinc:1.19mg
7.92%
Calcium:75.14mg
7.51%
Vitamin B5:0.35mg
3.51%