Barley salad with smoked chicken breast, egg and avocado from dafne skippers

Name: barley salad with smoked chicken breast, egg and avocado from dafne skippers
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 50 g pearl barley; 1 medium sized egg; 1 el sunflower oil; 1 tl lemon juice; tl coarse Zaanse mustard; 3 twig fresh tarragon coarsely chopped; 25 g lamb's lettuce; avocado in cubes; 10 sweet vegetable tomato mix halved; 100 g smoked chicken fillet; 1 bunch onion

Quick salad with pearl barley, lamb's lettuce, avocado, tomatoes, smoked chicken breast, mustard and tarragon.

Ingredients

Directions

Cook the pearl barley just as done according to the instructions on the package.
Pearl barley must have another bite, because then it is the tastiest. Allow to cool slightly.
In the meantime, bring a pot of water to the boil and boil the egg in approx. 8 minutes. Let it frighten under cold running water.
Mix all ingredients for the dressing. Season with sea salt and pepper.
Put the barley in a bowl and mix with the lamb's lettuce. Put the avocado, to and chicken fillet on it.
Peel the egg, cut into quarters and place on the salad. Pour over the dressing and sprinkle with the spring onions.