Smoked paprika chicken with warm barley salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Smoked paprika chicken with warm barley salad". Try it by all means

Recipe «Smoked paprika chicken with warm barley salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5L cold water, 220g pearl barley, 2 tsp sweet smoked paprika, Pinch of cayenne pepper, 2 single chicken breast fillets , 250g green beans, topped, cut into 3cm lengths, 1 tbsp fresh lime juice, 2 tsp olive oil , 1 small red capsicum, halved, deseeded, cut into 1cm pieces, 4 shallots, ends trimmed, thinly sliced, 3/4 cup fresh coriander leaves, 90g low-fat natural yoghurt, Lime wedges, to serve.

Ingredients:

  • 1.5L cold water 
  • 220g pearl barley 
  • 2 tsp sweet smoked paprika 
  • Pinch of cayenne pepper 
  • 2 single chicken breast fillets 
  • 250g green beans, topped, cut into 3cm lengths 
  • 1 tbsp fresh lime juice 
  • 2 tsp olive oil 
  • 1 small red capsicum, halved, deseeded, cut into 1cm pieces 
  • 4 shallots, ends trimmed, thinly sliced 
  • 3/4 cup fresh coriander leaves 
  • 90g low-fat natural yoghurt 
  • Lime wedges, to serve 

Instructions

  1. Place the water and pearl barley in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 30-35 minutes or until tender. Rinse under cold running water. Drain.
  2. Meanwhile, combine the paprika and cayenne pepper in a large bowl. Add the chicken and toss to lightly coat. Preheat a chargrill on medium-high. Add the chicken and cook for 5 minutes each side or until just cooked through.
  3. Cook the beans in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
  4. Whisk together the lime juice and oil in a small bowl. Combine the pearl barley, beans, lime juice mixture, capsicum, shallot and 1/2 cup of coriander in a large bowl. Season with pepper.
  5. Thinly slice the chicken across the grain. Divide the salad among serving plates. Sprinkle with the remaining coriander and top with the chicken. Serve with yoghurt and lime wedges.