Barley, chicken and sesame slaw
This bright, colourful salad is tasty, satisfying and perfect for the lunchbox.
- 50 mins preparation
- Serves 4
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Ingredients
- ¾ cup (150g) pearl barley
- 2¼ cups (560ml) water
- 2 chicken breast fillets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ cup (75g) frozen shelled edamame
- 250 grams coleslaw salad mix
- ⅓ cup coriander leaves
- 2 teaspoons sesame seeds, toasted
Sesame dressing
- ¼ cup (60ml) rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons finely grated fresh ginger
- 1 clove garlic
Method
- 1Place barley and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until tender. Drain; transfer to a large bowl.
- 2Meanwhile, preheat oven to 240°C/220°C fan. Line an oven tray with baking paper.
- 3Place chicken, olive oil, soy sauce and sesame oil in a large bowl, then season with pepper; toss to coat. Place chicken and marinade on a lined oven tray; roast for 15 minutes or until cooked through. Transfer to a plate; cover loosely with foil. Stand for 5 minutes; slice thinly.
- 4Meanwhile, cook edamame in a saucepan of boiling water for 1 minute or until just tender. Drain, then cool in a bowl of cold water; drain again. Add to barley in bowl.
- 5Make sesame dressing.
- 6Add coleslaw mix, coriander, dressing and any tray juices to barley; stir to mix.
- 7Top barley salad with chicken; scatter with sesame seeds. Season.
Sesame dressing
- 8Combine ingredients in a small bowl; season with pepper.