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Photo of Mustard and balsamic chicken with barley salad by WW

Mustard and balsamic chicken with barley salad

Total Time
1 hr 25 min
20 min
35 min
Toasting walnuts provides a deeper flavour and makes the flavour nuttier. The chicken marinated in mustard and garlic provides a depth of flavour that is sure to impress!


Balsamic vinegar

¼ cup(s), (60ml)

Whole grain mustard

1½ tbs

Olive oil

1 tbs


1 clove(s), crushed

Skinless chicken breast

450 g, (buy 500g), fat trimmed

Pearl barley

1 cup(s), (200g)

Green string beans

200 g, cut into 3cm lengths

Baby spinach

3 cup(s), (90g)


¼ cup(s), (25g), toasted, coarsley chopped


2 tbs


2 tsp


  1. Combine 1 tablespoon mustard, 2 tablespoons vinegar, garlic and half the oil in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and place in fridge for 30 minutes.
  2. Meanwhile, cook barley in a large saucepan of boiling water for 25 minutes or until tender. Drain. Refresh under cold water and drain. Transfer to a large bowl.
  3. Remove chicken from marinade. Discard marinade. Lightly spray a large non-stick frying pan with oil. Cook chicken for 5 minutes each side or until browned and cooked through. Cover chicken with foil and set aside to rest for 5 minutes before slicing thinly.
  4. Boil, steam or microwave beans until tender. Drain. Refresh under cold water and drain. Add beans, chicken, spinach, walnuts and currants to barley. Whisk honey with remaining mustard, vinegar and oil in a jug until combined. Pour dressing over barley mixture. Toss gently to combine. Serve.


To toast walnuts, preheat oven to 200°C or 180°C fan-forced. Spread walnuts on a baking tray and bake for 2–3 minutes or until golden.