Chicken, Pearl Barley & Grape Salad
- Number of Servings: 6
Ingredients
3 single chicken breast, skin offOlive oil spray1 cup pearl barley, rinsed & drained300g broad beans, podded 250g seedless red grapes, halved2 inner stalks celery, thinly sliced1 red apple, julienneHandful of sprouts or other baby salad greens1/2 cup olive oilFinely grated zest of 1 lemon1/4 cup lemon juice2 tsp honey1 clove garlic, crushed1 Tbl wholegrain mustardSmall handful of mint plus extra to garnishSea salt & freshly ground pepper
Cut each chicken breast in half horizontally to give two thinner pieces. Heat a non-stick saute pan with olive oil spray. Season the chicken and cook on both sides until fully cooked. When cool enough to handle shred into long strips.
Whisk all the dressing ingredients in a large bowl and season.
Cook the barley in boiling, salted water until tender. Drain well and combine with the dressing.
Cook the broad beans in boiling, salted water for 2 minutes. Drain and refresh in cold water. Peel and discard the skins.
Add all the ingredients except the sprouts to the barley and gently fold together. Season. Transfer to a serving plate and garnish with the sprouts.
Serving Size: Serves 6
Whisk all the dressing ingredients in a large bowl and season.
Cook the barley in boiling, salted water until tender. Drain well and combine with the dressing.
Cook the broad beans in boiling, salted water for 2 minutes. Drain and refresh in cold water. Peel and discard the skins.
Add all the ingredients except the sprouts to the barley and gently fold together. Season. Transfer to a serving plate and garnish with the sprouts.
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 482.5
- Total Fat: 20.7 g
- Cholesterol: 69.6 mg
- Sodium: 114.9 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 6.3 g
- Protein: 34.2 g
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