Warm chicken and broccoli salad with grapefruit dressing
  • Cooking Time: 30-40
  • Preparation Time: 5-10
  • • 1 cup pearl barley, rinsed
  • • 300g broccoli, cut into small florets
  • • 2 teaspoons mustard powder
  • • 2 teaspoons smoked paprika
  • • 500g chicken breast fillets
  • • 1/3 cup extra virgin olive oil
  • • 2 ruby red grapefruits, peeled
  • • 1 tablespoon dijon mustard
  • • 1 garlic clove, crushed
  • • 80g mixed salad leaves
  • • 1/3 cup fresh flat-leaf parsley leaves
  • • 80g fetta, crumbled
  • • 1 red onion, halved, thinly sliced
  1. Cook barley in a large saucepan of boiling water for 25 to 30 minutes or until tender, adding broccoli in last 3 minutes or cooking. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.
  2. Meanwhile, combine mustard powder and paprika in a small bowl. Season with salt and pepper. Place chicken on a large plate. Sprinkle each side of chicken with paprika mixture.
  3. Heat 1 tablespoon oil in a large frying pan over medium heat. Add chicken. Cook for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Thinly slice.
  4. Segment grapefruits over a bowl to catch any juice. Squeeze membrane over bowl to release any remaining juice (you’ll need 1/4 cup juice). Add Dijon mustard, garlic and remaining oil to bowl. Season with salt and pepper. Whisk to combine.
  5. Arrange salad leaves, barley, broccoli, grapefruit segments, chicken, parsley, fetta and onion on a serving platter. Drizzle with grapefruit dressing. Serve
I like making smaller amount for lunch and heat the chicken up separately it so full of flavours and textures