A delicious, fresh and unusual salad! Cook the barley in advance for 1 or 2 hours, ideally, do not refrigerate so it doesn’t become tough.
- ½ cup pearl barley
- 2 de-boned chicken breasts
- ¼ cup cider vinegar
- 4 Tbsp Maple Vinaigrette Seasoning, ground
- Salt, to taste
- ½ cup sunflower oil
- 5 firm, ripe peaches
- 4 Tbsp Dijon mustard
- 1 bunch of chives, chopped
Place barley in a pot with 6 cups water. Bring to a boil and let simmer for 45 minutes until the barley is cooked. Pour into a colander, rinse under cold water and drain.
Meanwhile, cut each chicken breast into two cutlets. Transfer to a bowl.
Mix vinegar, spices and salt in another bowl. Incorporate oil using a fork. Pour a quarter of vinaigrette on the chicken mix well and let rest refrigerated until the barley is cooked.
Cut peaches in two and remove the pits.
Heat the grill.
Place the chicken on the grill and set aside the marinade. Incorporate the mustard into the remaining marinade.
Cook chicken for 4 to 5 minutes. Brush remaining marinade on both sides and continue cooking until the chicken is thoroughly cooked and well grilled. Set aside.
Grill the peach halves evenly, while the chicken is cooking.
Place the barley in a salad bowl. Add chives and remaining vinaigrette. Mix well.
Cut the grilled peaches into quarters. Incorporate the barley. Cut the chicken into strips. Place on the salad and serve.