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Pearl barley, grape & poached chicken salad
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Brighten salad with vibrant red grapes for color, crunch, and sweetness.
Ingredients:
  • 165g (3/4 cup) pearl barley
  • 2 (about 500g) chicken breast fillets
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 1 lemon
  • 250g bunch seedless red grapes, picked, halved
  • 250.00 ml fresh continental parsley leaves, chopped
  • 250.00 ml fresh mint leaves, chopped
  • 2 large celery sticks, thinly sliced
  • 3 green shallots, thinly sliced
  • 18.20 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 40g low-fat feta, crumbled
  • 40.00 ml toasted flaked almonds
  • Fresh mint leaves, to serve
Instructions:
  • In a saucepan, cover barley with cold water and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 30 minutes or until tender. Drain and rinse under cold running water.
  • Place chicken and stock in a frying pan over medium heat. Add half of the sliced lemon and season with pepper. Simmer on low heat for 13 minutes until chicken is fully cooked. Rest for 5 minutes, then tear into bite-size pieces.
  • In a bowl, mix barley, grapes, parsley, mint, celery, shallot, and chicken. Squeeze juice from the remaining half lemon. In another bowl, mix lemon juice, oil, and vinegar. Season with salt and pepper. Pour over the barley mixture and toss well. Serve on plates and sprinkle with feta, almonds, and extra mint leaves.

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