I love this salad. My mom made this for me a really long time ago, and I raved about it to my family, and told my mom we would repeat the recipe a lot. Well, a year has gone by, and I’ve yet to make it again, mainly because I forgot about it. Then as I was trying to figure out what healthy salad I wanted to make for dinner, this came to mind. I was super excited, and my mom and I made it, so for the past week I’ve been enjoying my lovely salad. Like I said, for the entire week. My sister is the pickiest eater in the world, and since it has a greek yogurt dressing, she won’t go near it with a ten foot pole. My mom made a main dish for my sister, and subsequently, they are eating it too. So, I get left with a huge container of salad-not that I’m complaining. I still have a lot left of it, so I decided to pack it for lunch today.
It’s more than just leaves, if your thinking I just eat lettuce for dinner, don’t worry. Its packed with barely, chicken, avocado, and arugula. I guess you could call it more of a barley bowl, rather than salad.
The original recipe is from 101 cookbooks, and it doesn’t have chicken in it. In order to add protein, I added some simple roasted chicken on top, which only enhances the flavor, and makes it more filling. We also halved the recipe since we have a small family and not everyone is eatin this.
What you need
3 cups cooked barley
2 cups arugula or bean sprouts
3 ounces cotija cheese
slivered almonds, or a mix of seeds/nuts (to taste)
sea salt to taste
We kept the original measurements for the dressing recipe, but we didn’t mix the dressing in. Just add on top as you eat.
2 cups plain yogurt
zest of one lemon
1 tablespoon freshly squeezed lemon juice
1/4 cup of chives, plus more for serving
1/4 teaspoon fine grain sea salt
2 ripe avocados, thinly sliced
I hope you like this recipe, I love it and it’s a filling and healthy dinner or lunch to keep you full and satisfied.