3 chicken breasts, cut in strips
120gm pearl barley
1 green pepper, thinly sliced
250gm mange tout, sliced diagonally
40gm flakes almonds
12 cherry tomatoes, quartered
Grated rind of 1 lemon
2 Tblsp chopped fresh parsley
1 Tblsp red wine vinegar
1 Tblsp olive oil
1 tsp Dijon mustard
1 tsp paprika
Method
Cook the barley in lightly salted boiling water until tender (about 20mins).
Toss in the mange tout for the last 5 minutes.
Drain well.
Cool under running water and drain again.
Set aside.
To make the dressing:
Combine the vinegar, mustard, oil and paprika in a small bowl.
Mix well and set aside.
Spray a pan with non-stick cooking spray.
Dry fry the chicken strips for about 5 – 10 minutes.
Put the barley, mange tout, chicken, green pepper, almonds, tomatoes, lemon rind and parsley in a large bowl and toss well to combine.
Pile the salad onto 4 plates and serve with the dressing on the side.
This dressing was a bit of an experiment, and when I tasted it I wasn’t keen, but once on the food it was perfect.
