Poached Chicken and Barley Salad
A refreshing Poached Chicken and Barley Salad with grapes and herbs, perfect for a light meal.
Equipment
- pan
- Saucepan
- bowl
Ingredients
Grains
- ¾ cup pearl barley
Protein
- 2 breasts chicken
Liquids
- 3 cups chicken stock
- 1 lemon juiced and halved
Produce
- 250 g seedless red grapes picked and halved
- 1 cup fresh continental parsley leaves chopped
- 1 cup fresh mint leaves chopped
- 2 large celery sticks thinly sliced
- 3 pieces green shallots thinly sliced
Condiments
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white balsamic vinegar
Garnish
- 40 g feta crumbled
- 2 tablespoon toasted flaked almonds
- Fresh mint leaves to serve
Instructions
Cooking Barley
- Place the barley in a saucepan and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30 minutes or until tender. Drain. Refresh under cold running water.
Poaching Chicken
- Meanwhile, place the chicken and stock in a frying pan over medium heat. Slice half the lemon. Add to the pan. Season with pepper. Bring to a simmer. Reduce heat to low. Gently poach for 13 minutes or until the chicken is cooked through. Rest for 5 minutes. Tear into bite-size pieces.
Combining Ingredients
- Combine barley, grape, parsley, chopped mint, celery, shallot and chicken in a bowl. Juice remaining lemon half. Combine juice, oil and vinegar in a bowl. Season. Pour over barley mixture. Toss to combine. Divide among plates. Sprinkle with feta, almonds and extra mint leaves.
Nutrition
Serving: 1servingCalories: 460kcalCarbohydrates: 51.7gProtein: 39.2gFat: 11.4g
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