Pearl barley, grape & poached chicken salad

Recipes / Salads

Red grapes give the salad little bursts of colour, crunch and sweetness.

Recipe «Pearl barley, grape & poached chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 165g pearl barley, 2 chicken breast fillets, 750ml Massel salt reduced chicken style liquid stock, 1 lemon, 250g bunch seedless red grapes, picked, halved , 1 cup fresh continental parsley leaves, chopped, 1 cup fresh mint leaves, chopped, 2 large celery sticks, thinly sliced , 3 green shallots, thinly sliced, 1 tbs extra virgin olive oil, 1 tbs white balsamic vinegar, 40g low-fat feta, crumbled, 2 tbs toasted flaked almonds, Fresh mint leaves, to serve.

Ingredients:

  • 165g pearl barley 
  • 2 chicken breast fillets 
  • 750ml Massel salt reduced chicken style liquid stock 
  • 1 lemon 
  • 250g bunch seedless red grapes, picked, halved 
  • 1 cup fresh continental parsley leaves, chopped 
  • 1 cup fresh mint leaves, chopped 
  • 2 large celery sticks, thinly sliced 
  • 3 green shallots, thinly sliced 
  • 1 tbs extra virgin olive oil 
  • 1 tbs white balsamic vinegar 
  • 40g low-fat feta, crumbled 
  • 2 tbs toasted flaked almonds 
  • Fresh mint leaves, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.