Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Barley - Start by cooking the barley according to the package instructions. Typically, this involves rinsing the barley, then boiling it in water until tender. Once cooked, drain any excess water and set aside to cool.
- Step 2: Grill the Chicken - Preheat your grill or grill pan over medium-high heat. Drizzle the chicken fillets with 1 tablespoon of extra virgin olive oil, and season with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, remove from the grill and let it rest for a few minutes before slicing.
- Step 3: Combine the Salad Ingredients - In a large mixing bowl, combine the cooked barley, halved cherry tomatoes, and pre-cooked chickpeas. Gently toss to combine these ingredients.
- Step 4: Make the Dressing - In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, fresh sage (finely chopped), and additional salt and pepper to taste. This dressing will bring all the flavors together.
- Step 5: Assemble the Salad - Pour the dressing over the barley mixture and toss until everything is well coated. Slice the grilled chicken and place it on top of the salad. For an extra touch, you can garnish with additional sage leaves or a sprinkle of feta cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Keep the dressing separate until serving to prevent sogginess.
- Add diced cucumbers for a refreshing crunch.
- For a gluten-free option, substitute quinoa for barley.
- Feel free to add feta cheese for an extra layer of flavor.
