Barley, chicken and sesame slaw

This bright, colourful salad is tasty, satisfying and perfect for the lunchbox.

  • 50 mins preparation
  • Serves 4
  • Print


  • 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


  • 1
    Place 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.
  • 2
    Meanwhile, preheat oven to 240°C/220°C fan. Line an oven tray with baking paper.
  • 3
    Place 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.
  • 4
    Meanwhile, 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.
  • 5
    Make sesame dressing.
  • 6
    Add coleslaw mix, coriander, dressing and any tray juices to barley; stir to mix.
  • 7
    Top barley salad with chicken; scatter with sesame seeds. Season.
Sesame dressing
  • 8
    Combine ingredients in a small bowl; season with pepper.

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