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  • Pearl barley 200 g
  • Lentils, brown 200 g
  • Red quinoa 100 g
  • Boiling water 2 l
  • Chicken breast (sliced into fine strips) 500 g
  • Oil (for frying) 50 ml
  • Baby tomatoes (halved) 250 g
  • Fresh pineapple (cubed) 400 g
  • Cucumber (sliced into ribbons) 200 g
  • Spring onion (thinly sliced) 100 g
  • Jalapeno (finely chopped) 50 g
  • Parsley (roughly chopped) 20 g
  1. Preparation:

    • Rinse grains and cook grains together in 2 L water for 40 min. Stir occasionally to prevent burning. Rinse under cold water in a colander.
    • Coat the chicken breast cubes in Robertsons Barbecue Spice and fry the chicken cubes in the oil.
    • Combine cooked grains with chicken and salad ingredients (baby tomatoes, pineapple, cucumber, spring onion, jalapeno).
    • Add Robertsons Veggie Seasoning,Hellmann’s Honey and Mustard Dressing and parsley. Mix together gently until combined.
    • Portion the salad into grab-and-go containers, seal, label and serve!
  2. Chef's Tip:

    • Replace the lentils and barley with pasta screws or even wholewheat couscous for a different option.
  3. Hint:

    • Always wash your vegetables.