Chicken and barley salad

Cooking Meat Chicken and barley salad

For a quick and healthy meal, try our Chicken and barley salad recipe.

Lables: Egg free Fish free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place barley in a bowl. Cover with warm water. Set aside for 30 minutes. Drain. Transfer to a large saucepan. Add 6 cups cold water. Bring to the boil over high heat. Reduce heat to low. Simmer for 25 to 30 minutes or until tender. Rinse under cold water. Drain. Transfer to a large bowl.
  2. Meanwhile, place chicken, peppercorns and brown onion in a large saucepan. Add 5 cups cold water. Partially cover. Bring to the boil over high heat. Reduce heat to low. Simmer for 5 to 7 minutes or until just cooked through. Remove from heat. Set aside for 5 minutes. Remove chicken from onion mixture. Set aside to cool slightly. Discard onion mixture. Shred chicken.
  3. Add chicken to barley. Add green onion, capsicum, rocket and pine nuts. Season with pepper.
  4. Make dressing: Place lemon juice, oil, cumin and honey in a screw-top jar. Secure lid. Shake to combine. Pour over chicken mixture. Toss to combine. Serve.

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1 cup pearl barley
2 chicken breast fillets, trimmed
1 tbsp whole black peppercorns
1 brown onion, halved
4 green onions, trimmed, white part only thinly sliced
1/2 cup roasted red capsicum strips
75g baby rocket
2 tbsp pine nuts, toasted
2 tbsp lemon juice
2 tsp olive oil
2 tsp ground cumin
1 tsp honey

Adv

Autors
Preparation time
50
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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