Kale, Chicken, Barley, and Beet Salad


1.5 cups barley, rinsed

3 beets, peeled

1 tsp coconut oil

1 lb chicken, cooked and cut into bite sized pieces

1 large bunch kale

1 Tbs olive oil

juice of two lemons

3 cloves garlic, crushed or chopped

1/2 tsp sea salt

2 oz goat cheese


Start by cutting the beets into small squares and roast in the coconut oil at 400 for 40 minutes.

Cook barley according to instructions (like rice, twice the amount of liquid).

Chop kale. Add olive oil and massage kale. Add lemon juice, salt, and garlic.

Add cooked barley and chicken to kale. Stir well to combine. Top with goat cheese.

Serve warm or make ahead and serve chilled.




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