Curtis Stone's grilled chicken with herb barley salad

This zesty grilled chicken dish is paired with a fresh-tasting herb and pearl barley salad for a wholesome dinner option.



Note: + Chilling time



  • 1 cup (200g) pearl barley
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 lemons, rind finely grated, juiced
  • 2 tbs finely chopped shallots
  • 1 bunch asparagus, woody ends trimmed, halved
  • 200g sugar snap peas, trimmed
  • 400g Coles RSPCA Approved Australian Chicken Breast Fillets
  • 3 cups (80g) baby rocket leaves
  • 1 Lebanese cucumber, chopped or peeled into ribbons
  • 250g cherry tomatoes, halved
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 3 radishes, finely shaved
  • 1 1/2 tbs pine nuts, toasted



Cook the barley in a large saucepan of boiling water for 30 mins or until tender. Drain and spread out on a large baking tray. Place in the fridge to cool.


Meanwhile, in a small bowl, whisk 3½ tbs oil, lemon rind, ⅓ cup (80ml) lemon juice and shallots. Season with pepper.


Place the asparagus in a large saucepan of boiling water over high heat. Cook for 1 min. Add the sugar snap peas and cook for 1 min or until the vegetables are bright green and tender-crisp. Drain. Place the asparagus mixture in a large bowl and cover with iced water. Drain. Pat dry with paper towel. Use your fingers to split the peas in half lengthways along the seams.


Heat a barbecue grill or chargrill on medium-high. Brush the chicken with remaining 2 tsp oil. Cook the chicken on the grill for 4-6 mins or until cooked through. Thickly slice the chicken.


Combine the barley and ¼ cup (60ml) lemon juice mixture in a large bowl. Season with pepper. 


Arrange the barley mixture, asparagus mixture, cucumber, rocket, basil, mint and radishes on a large platter. Top with chicken. Drizzle with the remaining lemon juice mixture and sprinkle with pine nuts.


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