CHICKEN, MANGO + PEARL BARLEY SALAD

Serves 4 | Preparation time 15mins | Cooking time 40mins

Ingredients

  • Pearl barley, ½ cup, rinsed, drained
  • Chicken, 4 breast fillets (150g each)
  • Paprika, 1 tsp smoked
  • Garlic, 2 cloves crushed
  • Extra virgin olive oil, 2 tbs
  • Mixed salad leaves, 100g
  • Cucumber, 1 continental diced
  • Red chilli, 1 long thinly sliced
  • Spring onions, 2 thinly sliced
  • Apple cider vinegar, 2 tbs
  • Wholegrain mustard, 1 tsp
  • Pistachio kernels, 2 tbs toasted (alternatively, use macadamia nuts)
  • Mango, 1 thinly sliced
  • Parsley, ¼ cup fresh leaves, chopped (optional, to serve)

Method

  1. Cook pearly barley in a medium saucepan of boiling water for 40mins or until just tender. Drain, rinse under cold water and allow to drain well.
  2. Meanwhile combine paprika, garlic and 1 tbs olive oil in a bowl. Add chicken and toss to coat. Heat a chargrill or frying pan over medium heat. Cook chicken for 5 to 6mins on each side, or until cooked through. Transfer to a plate and cover to keep warm. Rest for 5mins, then slice the chicken evenly.
  3. Place salad leaves, cucumber, chilli and onion in a large serving dish. Combine apple cider vinegar, mustard and remaining olive oil in a small bowl. Season to taste. Add dressing and pearl barley to salad, toss gently to combine. Arrange mango and chicken on top, sprinkle with pistachios and parsley (if using).

Meal prep idea – cook extra chicken to use in a salad, wrap or sandwich for lunch next day