INGREDIENTS

• 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
• 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
• 2 cups (500 mL) chopped or shredded cooked chicken breast (see tips)
• 2 cups (500 mL) shredded iceberg or Romaine lettuce
• 1 cup (250 mL) chopped tomatoes
• 1 cup (250 mL) diced or grated Cheddar cheese
• 1/2 cup (125 mL) crumbled, cooked bacon (optional)

Creamy Honey Mustard Dressing

• 1/4 cup (60 mL) mayonnaise
• 2 tbsp (30 mL) sour cream or plain yogurt
• 1 tbsp (15 mL) each grainy Dijon mustard and honey
• 1 tsp (5 mL) white wine vinegar
• 1/4 tsp (1 mL) garlic powder

DIRECTIONS

1. Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Divide between 4 servings bowls or re-sealable containers. Allow to cool slightly while chopping toppings and preparing dressing.
2. Top bowls or containers with chicken, lettuce, tomatoes, cheese and bacon (if using).
3. Creamy Honey Mustard Dressing: Whisk together mayonnaise, sour cream, mustard, honey, vinegar and garlic powder. Drizzle dressing over bowls to taste (or pack separately if preparing ahead).

Tips:

• You can use leftover chicken, rotisserie chicken, deli-roasted carved chicken or even chopped, sliced deli meat in this recipe.
• For a quick poaching method, place 2 chicken breasts in a medium skillet; cover with chicken broth and bring to a boil. Cover and simmer on low for 15 to 18 minutes or until cooked through. Cool before chopping and reserve for up to 3 days in the refrigerator. (Any leftover chicken broth can be strained and used with additional broth as needed to make your grains or reserved separately for another purpose.)
• Those who live on the saucier side can easily double the dressing if preferred.