Warm Chicken, Barley and Mushroom Salad
This warm chicken, barley and mushroom salad recipe makes a lovely autumnal lunch.
100g pearl barley
- 2 celery sticks
- 350g mushrooms
- 2 garlic cloves
- Juice of 1/2 lemon
- 2 tbsp olive oil
- 4 free-range skinless, boneless chicken thighs
Knob of butter
- Simmer the pearl barley in salted water for 30 minutes until al dente. Drain.
- Meanwhile slice the celery sticks, mushrooms and garlic cloves In a bowl, mix the lemon juice, 1 tbsp olive oil and half the garlic. Add the chicken thighs and marinate for 10 minutes.
- Fry the chicken in 1 tbsp olive oil for 3-4 minutes on each side until cooked. Set aside, then return the pan to the heat. Add the butter and, when foaming, add the celery, mushrooms and remaining garlic. Cook, stirring, until the liquid evaporates.
Toss with the barley and the parsley leaves. Slice the chicken and add with any juices and a squeeze of lemon. Toss, season and serve warm.