This is a great salad to assemble during a busy work week when there is little time for in in-the-moment food prep. Have all of the ingredients cooked and ready to go in the fridge and assemble when ready, or enjoy on the day that you prepare it. The versatility of different salad greens, the inclusion of chicken versus tofu and the dressing flavor make for infinite combinations of flavors and color.
Instructions
Root Vegetables
- Preheat oven to 425F
- In a medium-sized bowl, drizzle vegetables with 1 tablespoon olive oil.
- Spread onto a baking sheet covered with a silicone mat or parchment paper. Sprinkle with salt and pepper.
- Roast 20 minutes until vegetables are fork-tender
Chicken or Tofu
- If you use tofu: wrap tofu in a kitchen towel and top with a fry pan or pot. Allow to sit for 20 minutes to press out excess moisture.
- Cut tofu or raw chicken (white or dark meat) into 1-inch cubes. Toss with 2 tbsp olive oil.
- Spread onto a baking sheet covered with a silicone mat or parchment paper. Sprinkle with salt and pepper.
- Bake for 20 minutes until it reaches an internal temperature of 165F. As an alternative, use pre-cooked rotisserie chicken, or poach or grill the chicken.
Barley
- Bring vegetable broth (or water plus bouillon cubes) to a boil.
- Add 1 cup barley, and once the water starts to re-boil, cover, and cook on low for 25 minutes, until al dente or desired chewiness. Fluff with a fork and set aside to start cooking.
To Assemble
- Set out 4 plates and begin to build the salads.
- ½ cup cooked barley (warm or room-temperature)
- ½ cup chicken OR tofu (warm or room-temperature)
- 1 cup salad greens
- ½ cup Roasted root vegetables
- Sprinkle with 1 tablespoon feta or goat cheese if desired
- Top with your favorite salad dressing
Recipe Notes:
Chicken was used to formulate nutrition information. Salad dressing and optional ingredients are not included in nutrition information.
Credit:
Recipe submitted by Nicole Patience, MS, LDN, RDN, CDCES, CEDS-C as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
