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Grilled chicken and veggie barley salad

Grilled chicken and veggie barley salad

Grilled chicken and veggie barley salad

2 large free range breasts, boneless and skinless (butterflied)
3T extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into wedges
1/4 red, green and yellow pepper. Cut into thick strips
1/2 red onion, cut into petals
2 large marrows, cut into rough dice shapes
1/4 cauliflower, cut into rough chunks
1/4 cup fresh peas
4T fresh basil pesto
3 cups cooked barley
Crumbles feta to taste
4T roughly chopped parsley

Heat a griddle pan over a high heat. Brush the chicken with 1T olive oil before seasoning. Place on the griddle pan and cook for about 3 minutes a side or until charred both sides and cooked in the middle. Remove from the griddle and squeeze over some lemon juice. Toss all the veggies together with the remaining olive oil and add to the griddle pan to grill and char for 5 minutes or until just tender.

Toss the cooked veggies with the pesto and extra lemon juice finishing off with a squeeze of lemon. Cut the chicken into strips and add to the veggies before seasoning. Add to a serving platter before sprinkling over the feta and roughly chopped parsley.

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