Grilled Peach, Chicken and Barley Salad

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.
Ingredients
- 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
Method
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1
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.
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2
Meanwhile, cut each chicken breast into two cutlets. Transfer to a bowl.
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3
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.
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4
Cut peaches in two and remove the pits.
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5
Heat the grill.
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6
Place the chicken on the grill and set aside the marinade. Incorporate the mustard into the remaining marinade.
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7
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.
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8
Grill the peach halves evenly, while the chicken is cooking.
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9
Place the barley in a salad bowl. Add chives and remaining vinaigrette. Mix well.
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10
Cut the grilled peaches into quarters. Incorporate the barley. Cut the chicken into strips. Place on the salad and serve.