Chargrilled chicken & barley salad
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Winter salads don’t come tastier than this delicious chicken dish!
Ingredients
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)
Lemon
1 zest(s) of 1
Thyme, Dried
2 teaspoon(s), level, dried, or lemon thyme leaves
Celery, cooked
2 stick(s), finely chopped
Onion
1 small, red, thinly sliced
Mushrooms
150 g, button, halved
Cherry Tomatoes
10 individual, halved
Cucumber
¼ serving(s), , chopped
Karyatis Roasted Red Peppers in Brine
100 g, drained, torn into pieces
Instructions
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.
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