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Warm chicken and broccoli salad with grapefruit dressing recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Wholesome winter salad with barley, chicken, feta, and broccoli, ready in less than an hour.
Ingredients:
  • 220.00 gm pearl barley, rinsed
  • 300g broccoli, cut into small florets
  • 2 tsp mustard powder
  • 5.00 gm smoked paprika
  • 500g chicken breast fillets
  • 75.08 gm extra virgin olive oil
  • 2 ruby red grapefruits, peeled
  • 23.40 gm dijon mustard
  • 1 garlic clove, crushed
  • 80g mixed salad leaves
  • 82.50 ml fresh flat-leaf parsley leaves
  • 80g fetta, crumbled
  • 1 red onion, halved, thinly sliced
Instructions:
  • Simmer barley in a large pot of boiling water for 25-30 minutes until tender. Add broccoli in the last 3 minutes of cooking. Drain, then rinse with cold water. Transfer to a large bowl.
  • In a small bowl, mix together mustard powder, paprika, salt, and pepper. Place the chicken on a large plate and coat each side with the paprika mixture.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Add the chicken and cook for 5 to 6 minutes on each side until golden brown and fully cooked. Transfer the chicken to a plate, loosely cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Segment the grapefruits over a bowl, letting the juice drain into it. Squeeze the membrane over the bowl to extract any remaining juice (aim for 1/4 cup). Mix in Dijon mustard, garlic, and the rest of the oil. Season with salt and pepper, then whisk until well combined.
  • Assemble salad leaves, barley, broccoli, grapefruit segments, chicken, parsley, feta, and onion on a platter. Top with zesty grapefruit dressing. Enjoy!

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