Fruit & Fiber Chicken Salad

Ingredients

• Barley

  Pearled, raw

  ¼ cup or 50g

• Coconut oil

  ½ tbsp or 7g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• 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

  2 cup shredded or 94g

• Strawberries

  Raw

  ½ cup, halves or 76g

• Flaxseed

  Seeds

  1 tbsp, whole or 10g

Directions

1. Rinse the pearled barley and cook according to package directions until tender. Drain well and let cool slightly.
2. Heat the coconut oil in a skillet over medium-high heat. Dice the chicken and cook, stirring occasionally, until browned and cooked through (internal temperature 165°F), 7–12 minutes.
3. Whisk the mayonnaise with the lemon juice in a small bowl until smooth and fluid.
4. In a large bowl, combine the romaine, cooked barley, chicken, grapes, strawberries, pecans, and flaxseed. Drizzle with the lemon–mayo dressing and toss gently to coat. Serve right away.