Photo of Chargrilled chicken & barley salad by WW

Chargrilled chicken & barley salad

Points® value
Total Time
45 min
20 min
25 min
Winter salads don’t come tastier than this delicious chicken dish!


Pearl barley, dry

100 g

Fresh Vegetable Stock

600 ml

Chicken breast, skinless, raw

4 medium

Olive Oil

2 teaspoon(s)

Lemon Juice, Fresh

2 tablespoon(s)


1 zest(s) of 1

Thyme, Dried

2 teaspoon(s), level, dried, or lemon thyme leaves

Celery, cooked

2 stick(s), finely chopped


1 small, red, thinly sliced


150 g, button, halved

Cherry Tomatoes

10 individual, halved


¼ portion(s), medium, chopped

Karyatis Roasted Red Peppers in Brine

100 g, drained, torn into pieces


  1. Put the pearl barley and stock into a saucepan and simmer for about 25 minutes, until swollen and tender. Rinse with cold water to cool quickly, then drain well.
  2. Whilst the barley is cooking, preheat a chargrill pan or the grill. Brush the chicken breasts with the olive oil, then grill them for about 5-6 minutes on each side, or until thoroughly cooked. To check, insert a sharp knife into the thickest part – the juices should run clear.
  3. Put the lemon zest and juice into a glass or plastic bowl. Add the thyme leaves. Roughly tear in the chicken breasts, season and toss to mix, then set to one side.
  4. Mix together the celery, red onion, mushrooms, cherry tomatoes, cucumber, peppers and cooked barley. Season, then share between 4 plates or bowls. Arrange the chicken on top of the salads, drizzling the lemon and thyme mixture over them.