Chicken and Barley Salad
Ready In: 1 hr
Serves: 4
Ingredients
- 1 cup pearl barley
- 400 g boneless skinless chicken breasts
- 1 tablespoon whole black peppercorn
- 1 onion, halved
- 4 green onions, trimmed, white part only thinly sliced
- 1⁄2 cup sweet red pepper strips
- 75 g baby rocket
- 2 tablespoons pine nuts, toasted
Dressing
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon honey
Directions
- 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.
- 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.
- Add chicken to barley. Add green onion, bell pepper strips, rocket and pine nuts. Season with pepper.
- 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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