Barley Chicken Salad with Herb Vinaigrette

This barley salad with herb vinaigrette is a great way to use up left over veggies and grains. Add some meat and it becomes a great lunch or dinner option.

📝 Ingredients

• 1 Chicken Breast
• 1/2 teaspoon Chilli Powder (Cayenne Pepper)
• 1/4 teaspoon Pepper Powder (ground )
• 1/4 teaspoon Salt
• 1 teaspoon Olive Oil
• 1 cup Fresh Herbs (3/4 cup basil + 1/4 cup Coriander)
• 2 tablespoons Olive Oil
• 2 tablespoons Water
• 1 tablespoon White Vinegar
• 3 Garlic Cloves
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 cup Cooked Pearl Barley (or brown rice, white rice, wild rice, quinoa)
• 3/4 cup Chopped Vegetables (sweet corn, bell peppers, cucumber, onions)
• 1 cup Chopped Lettuce

👨‍🍳 Instructions

1. 1Rub chilli powder, pepper and salt on both sides of the chicken breast and let it sit for 10 minutes. Heat olive oil in a pan and cook the chicken breast on medium high heat for 4 minutes on each side or till the internal temperature registers 165F. Once cooked, let it rest for 10 minutes before slicing.
2. 2For the vinaigrette, pulse all the ingredients together in a food processor or mixer grinder till almost smooth. You should be able to see small speckles of the green goodness.
3. 3Toss the barley, chopped vegetables and lettuce with two tablespoons vinaigrette. Then add the sliced chicken and pour more vinaigrette on top. You may be left with some vinaigrette which can be stored in the fridge for 4-5 days.
4. 4Serve cold or warm.