Mustard and balsamic chicken with barley salad
¼ cup(s), (60ml)
1 clove(s), crushed
skinless chicken breast
450 g, (buy 500g), fat trimmed
1 cup(s), (200g)
200 g, cut into 3cm lengths
baby spinach leaves
3 cup(s), (90g)
¼ cup(s), (25g), toasted, coarsley chopped
- 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.
- 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.
- 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.
- 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.