Grain Salad with Grapes and Lemon Chicken

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 787, total fat 39 G., saturated fats 6 G., proteins 55 G., carbohydrates 57 G., fiber 12 G., cholesterol 145 mg, sodium 1198 mg, sugar 15 G.

Grilled chicken fillet is served with a salad of pearl barley, grapes, and nuts in a refreshing lemon-mint dressing. Part of the same dressing is used to marinate the chicken before grilling, resulting in a juicy, richly flavored white meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups olive oil
0.5 cups thinly sliced fresh mint
1 tbsp. honey
1 tbsp Dijon mustard
Zest and juice of 2 lemons
Half a medium shallot, finely chopped
4 skinless, boneless chicken breasts (170-220 g each)
1 and 3/4 cups lightly salted chicken broth
1 cup quick-cooking pearl barley
1.5 cups mixed red or white seedless grapes, halved
1/4 cup chopped walnuts
2 radishes, halved and thinly sliced
1 stalk celery, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, celery, radish, grape, walnuts, pearl barley, Dijon mustard, honey, mint, lemon zest

Cooking the dish according to the recipe:

In a medium bowl, combine olive oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallot, 1 teaspoon salt, and 1/8 teaspoon black pepper. Set aside 1/3 cup for the dressing.
Add the chicken to the remaining marinade. Stir to coat, cover the bowl, and let the chicken marinate at room temperature for 1 hour.

Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the pearl barley, cover, and reduce the heat. Simmer until the liquid is absorbed and the barley is tender, 10-12 minutes. Set aside and let cool.
Preheat a grill pan over medium heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill, smooth side down, turning once, until cooked through, 20-25 minutes. Remove the chicken from the grill and set aside to cool.
Combine the reserved 1/3 cup of dressing with the pearl barley, grapes, walnuts, remaining 1/4 cup mint, radishes, and celery. Season with salt and pepper to taste. Slice the chicken and serve over the salad.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low cholesterol / Healthy dinners / Calorie content of prepared meals / Summer dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes