SERVES 2
Hands-on time: 10 mins
Cooking time: 30 mins
Indredients
½ cups cooked pearl barley
4-6 leaves butter lettuce
2 tablespoons fat-free Greek yoghurt
1½ teaspoons lemon juice
2 teaspoons extra virgin olive oil
2 teaspoons chopped tarragon,
plus leaves for garnish
1½ teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 cup diced cooked chicken
½ cup chopped apple
½ cup chopped celery
½ cup halved grapes
¼ cup chopped pecans
¼ cup chopped red onion
Method
1. Divide pearl barley and lettuce between 2 bowls.
2. Whisk together yoghurt, lemon juice, oil, tarragon, mustard, salt and pepper; drizzle some over each bowl. 3 Top with remaining ingredients. Garnish with tarragon leaves and drizzle with remaining dressing.
NUTRITION Per serving 2154 kJ/514 cal. Protein 25.2g. Total fat 24.5g. Sat fat 4.2g. Carbs 44g. Sugars 18.8g. Fibre 8.5g. Sodium 495mg. Calcium 96mg. Iron 2.8mg.
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