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5 cups (1.25 L) pearled barley, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby spinach
5 cups (1.25 L) butternut squash, cut into ½ inch cubes, roasted
2 ½ cups (625 mL) dried cranberries
2 ½ cups (625 mL) walnuts, roughly chopped
10 oz (300 g) Goat’s cheese, crumbled
20 oz (600 g) pulled chicken, divided into 2 oz (60 g) portions
10 oz (300 mL) maple Dijon vinaigrette*
*To prepare Maple Dijon Vinaigrette: Combine 2 Tbsp (30 mL) maple syrup, 1 Tbsp (15 mL) Dijon mustard, 2 Tbsp (30 mL) apple cider vinegar, ½ cup (125 mL) canola oil
Chef’s Tip: To take this recipe to the next level, try an optional addition of crumbled blue cheese. If the consumer wants another level to their protein addition, try a 2:1 ratio of maple syrup to sriracha and then toss your pulled chicken in it prior to service.
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