Grilled Chicken Barley Salad

Savor the perfect balance of wholesome grains, lean protein, and zesty flavors with this Grilled Chicken Barley Salad. Tender, juicy grilled chicken breasts sit atop a bed of nutty pearled barley, cooked to perfection in rich broth for an extra layer of flavor. Tossed with vibrant cherry tomatoes, crisp cucumber, red onion, and a sprinkle of fresh parsley, this salad is elevated with a tangy homemade dressing of lemon juice, honey, Dijon mustard, and garlic. Crumbled feta cheese adds a creamy, salty touch that ties everything together. Packed with nutrients and bursting with Mediterranean-inspired flavors, this easy-to-make recipe is ideal for meal prep, a light lunch, or a picnic outing. Ready in just 50 minutes, it’s best served chilled or at room temperature for a refreshing dish that’s as healthy as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Pearled barley
• 2 cups Chicken or vegetable broth
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 2 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 0.5 medium Red onion, thinly sliced
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Crumbled feta cheese

Directions

Step 1

Cook the barley: Rinse the barley under cold water. In a medium saucepan, combine the barley and chicken or vegetable broth. Bring to a boil, reduce to a simmer, and cook uncovered for 25-30 minutes, or until the barley is tender. Drain any excess liquid and let it cool.

Step 2

Prepare the chicken: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with 1 tablespoon of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper on both sides.

Step 3

Grill the chicken: Grill the chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let rest for 5 minutes before slicing into thin strips.

Step 4

Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Set aside.

Step 5

Assemble the salad: In a large mixing bowl, combine the cooked barley, cherry tomatoes, cucumber, red onion, fresh parsley, and crumbled feta cheese. Pour the dressing over the salad and toss to coat evenly.

Step 6

Add the chicken: Arrange the grilled chicken slices on top of the barley salad.

Step 7

Serve and enjoy: Divide the salad into four servings, ensuring each plate gets an equal portion of the grilled chicken. Serve immediately or refrigerate for up to 2 days. Best served cold or at room temperature.

Nutrition Facts

Serving size	(1613.4g)

Amount per serving	% Daily Value*
Calories	2045.2

Total Fat 72.9g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 349.2mg	0%
Sodium 5510.4mg	0%
Total Carbohydrate 202.1g	0%
Dietary Fiber 37.3g	0%
Total Sugars 30.2g
Protein 147.1g	0%

Vitamin D 3.5IU	0%
Calcium 538.4mg	0%
Iron 13.8mg	0%
Potassium 2820.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 28.7%

Carbs: 39.4%