Fruit & Fiber Chicken Salad

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Barley

  Pearled, raw

  ¼ cup or 50g

• Grapes

  Red or green, raw (european type, such as thompson seedless)

  ½ cup or 76g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Lemon juice

  Raw

  1 wedge yields or 6g

• Pecans

  Nuts

  1 oz (19 halves per oz) or 28g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Strawberries

  Raw

  ½ cup, halves or 76g

• Flaxseed

  Seeds

  1 tbsp, whole or 10g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

Directions

1. Melt coconut oil in a pan over medium-high heat. Dice the chicken and add it to the pan. Cook for 7-12 minutes, or until the chicken is cooked through and no longer pink. Set aside.
2. Prepare the barley according to the package directions.
3. In a small bowl, combine the mayonnaise and lemon juice.
4. In a large bowl, toss together the cooked chicken, prepared barley, grapes, pecans, lettuce, strawberries, and flaxseed. Drizzle the lemon/mayo dressing over the top and toss to combine. Serve immediately.