Chicken, Pearl Barley & Grape Salad

3 single chicken breast, skin off
Olive oil spray
1 cup pearl barley, rinsed & drained
300g broad beans, podded
250g seedless red grapes, halved
2 inner stalks celery, thinly sliced
1 red apple, julienne
Handful of sprouts or other baby salad greens

1/2 cup olive oil
Finely grated zest of 1 lemon
1/4 cup lemon juice
2 tsp honey
1 clove garlic, crushed
1 Tbl wholegrain mustard
Small handful of mint plus extra to garnish
Sea 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