Red grapes give the salad little bursts of colour, crunch and sweetness.
- Place the barley in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes or until tender. Drain. Refresh under cold running water.
- Meanwhile, place the chicken and stock in a frying pan over medium heat. Slice half the lemon. Add to the pan. Season with pepper. Bring to a simmer. Reduce heat to low. Gently poach for 13 minutes or until the chicken is cooked through. Rest for 5 minutes. Tear into bite-size pieces.
- Combine barley, grape, parsley, chopped mint, celery, shallot and chicken in a bowl. Juice remaining lemon half. Combine juice, oil and vinegar in a bowl. Season. Pour over barley mixture. Toss to combine. Divide among plates. Sprinkle with feta, almonds and extra mint leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set