3 single chicken breasts
1 cup pearl barley, rinsed and drained
300 grams podded broad beans
250 grams seedless red grapes, halved
2 inner stalks celery, thinly sliced
1 red apple, julienne
handful of sango sprouts or other baby salad leaves
½ cup olive oil
finely grated zest 1 lemon
¼ cup lemon juice
2 teaspoons honey
1 clove garlic, crushed
1 tablespoon wholegrain mustard
small handful mint plus extra for garnish
sea salt and freshly ground pepper
Chicken: Cut each chicken breast in half horizontally to give two thinner pieces. Heat a little olive oil in a sauté pan. Season the chicken and cook on both sides until fully cooked. When cool enough to handle, shred into long strips.
Dressing: Whisk all the ingredients in a large bowl and season.
Cook the barley in boiling, salted water until tender. Drain well and combine with the dressing.
Cook the broad beans in boiling salted water for 2 minutes. Drain and refresh in cold water. Peel and discard the skins.
Add all the ingredients except the sango sprouts to the barley and gently fold together. Season.
To serve: Transfer to a serving platter and garnish with sango sprouts.
Cook’s tip: You could also use a whole cooked chicken. Pull the meat off and discard the skin, bones and any fat. Shred the meat into long strips.
Sango sprouts and other baby leaves are available in punnets at supermarkets and food stores.