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5 from 1 vote

Chicken Barley Spinach Salad With Lemon Vinaigrette

Course: Salads, Sides
Keyword: immune boost, quick recipe, seasonal recipe
Servings: 4

Ingredients

  • 4 cups baby spinach tightly packed
  • 1 lb cooked chicken diced*
  • 1 cup fresh blueberries
  • 2 cups cooked barley

Vinaigrette ingredients

  • 2 tablespoons lemon juice
  • 1 teaspoon honey or to taste
  • 1/3 cup olive oil
  • salt and black pepper to taste

Instructions

  • Thoroughly combine vinaigrette ingredients. Adjust salt and lemon balance, as desired.
  • Combine salad ingredients in a large bowl.
  • Toss with vinaigrette and serve.

Notes

*Leftover and rotisserie chicken work well in this recipe.