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Warm chicken, barley and mushroom salad

Name: Warm chicken, barley and mushroom salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 30 Sep 14
Updated: 18 Mar 24

This warm chicken, barley and mushroom salad recipe makes a lovely autumnal lunch.

Check out more chicken salad recipes.

Easy
October 2014

Test kitchen approved

Serves 4
Hands-on time 25 min, simmering time 30 min, plus marinating

This warm chicken, barley and mushroom salad recipe makes a lovely autumnal lunch.

Check out more chicken salad recipes.

Nutrition: per serving

Calories: 255kcals
Fat: 10.6g fat (2.9g saturated)
Protein: 19.6g protein
Carbohydrates: 21g carbs (0.5g sugars)
Fibre: 1.8g fibre
Salt: 0.3g salt

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Ingredients

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

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Method

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.