How To Make Shredded Chicken, Green Bean & Barley Salad with Paprika & Lemon
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup barley
- 1 pound green beans, trimmed and halved
- 1 lemon, juiced and zested
- 2 teaspoons paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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In a large pot, add the barley and enough water to cover it. Bring to a boil and cook for 20-25 minutes, or until tender. Drain and set aside.
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In a separate pot, bring water to a boil and blanch the green beans for 2-3 minutes, until crisp-tender. Drain and set aside.
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Season the chicken breasts with salt, pepper, and paprika. Cook on a grill pan or in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let cool, then shred the chicken.
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In a small bowl, whisk together the lemon juice, lemon zest, olive oil, and salt and pepper to taste.
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In a large mixing bowl, combine the cooked barley, shredded chicken, blanched green beans, and the lemon-paprika dressing. Toss gently to coat.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 320 kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 64mg
- Sodium : 240mg
- Total Carbohydrates : 35g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 30g
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