This wholesome chicken and barley salad is a little different from your usual chicken salad, but very tasty all the same!
Pearl barley is chewy, nutty and full of nutrients – it makes a nice change from the usual rice or quinoa.
The peanut dressing adds some extra pizzazz and really brings the whole meal together. Perfect for both lunch and dinner!
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This wholesome chicken and barley salad is a little different, but very tasty. The pearl barley is chewy, nutty and full of nutrients, while the peanut dressing add some extra pizzazz!
Combine all dressing ingredients in a large jar and shake until smooth. Season to taste with salt and pepper.
Place chicken in a shallow dish and season with a little salt and pepper. Pour approximately half of the dressing over the chicken and leave to marinate. Reserve rest of dressing for salad.
Bring water to the boil in a medium-sized saucepan. Stir in stock powder and barley, cover with a lid and reduce heat to low. Cook for 40 minutes, until barley is tender.
Meanwhile, shred cabbage and finely slice spring onions. Core and thinly slice apple. Peel carrot and cut into matchsticks.
TOAST SESAME SEEDS & COOK CHICKEN
Heat a large frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, stirring, until toasted. Remove from pan and set aside. Add chicken to pan and cook for approximately 4 minutes each side, until browned and cooked through. Remove onto a board, cover with foil and leave to rest.
Drain barley well. Divide salad greens between serving plates or bowls and top with cabbage, spring onions, apple and carrot. Spoon barley over the top. Add chicken, then drizzle with reserved dressing. Finish with a sprinkle of sesame seeds and cashews.
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Choose gluten-free soy sauce and stock powder. Replace barley with rice or quinoa (cook according to instructions on pack - you can still use gluten-free chicken stock powder for extra flavour).
INGREDIENT SWAPS / NOTES: If you don’t want to use pearl barley, use rice or quinoa instead (see notes above).
STORING AND REHEATING: Store individual portions in containers in the fridge and eat as a cold salad. Alternatively, store the chicken and barley separately and reheat in the microwave before adding to the salad. For maximum freshness, dressing, cashews and sesame seeds can be added just before serving.