- 2 cups salt-reduced chicken stock
- 2 chicken breasts, halved lengthways
- ½ cup pearl barley
- 1 medium carrot, cut into long thin strips or coarsely grated
- 2 celery sticks, sliced thnly
- 1½ tsps red wine vinegar
- ⅓ cup extra virgin olive oil
- 1½ tbsps small salted capers, rinsed, drained
- 1 bunch flat-leaf parsley, chopped coarsely
- 2 green onions, sliced thinly
- 1 baby cos lettuce
Bring the stock to the boil in a medium saucepan. Add the chicken; simmer over a low heat for 10 mins. Remove the chicken from the stock with tongs; transfer the chicken to a plate. Cool.
Add the barley and 2 cups of water to the stock in the pan. Simmer barley for about 40 mins or until tender. Drain; cool.
Meanwhile, shred the cooled chicken and put the meat into a bowl. Add the carrot, celery, vinegar, oil, capers, parsley and onion; toss to combine. Season to taste.
Add the cooled barley to the salad. Spoon salad over a bed of lettuce leaves and serve.
BARLEY is a nutritious grain used in soups, stews and salads. Hulled barley, the least processed, is high in fibre. Pearl barley has had the husk removed, then been steamed and polished so that only the “pearl” of the original grain remains, much the same as white rice.
Photo: Bauer/Ben Dearnley