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Curtis Stone's grilled chicken with herb barley salad

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

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, + Chilling time
Osso Bucco with Mushroom and Red Wine Sauce on polenta with peas and beans. Next to a grey cloth.

Ingredients

  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

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

  6. Step 6

    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.

Curtis Stone's grilled chicken with herb barley salad

Curtis Stone's grilled chicken with herb barley salad
  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, + Chilling time
Ingredients
  • 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
    Description

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

    Method

    1. Step 1

      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.

    2. Step 2

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

    3. Step 3

      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.

    4. Step 4

      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.

    5. Step 5

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

    6. Step 6

      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.