Modern Australian
Lunch
mixed grain, poached chicken & broad bean salad
This salad is a complete meal and a great salad to make ahead of time for lunches. The dressing is lemony, vibrant and wonderfully fresh. You can vary the grains, depending on your preference or what you have in your cupboard – just be sure to adjust cooking times accordingly.
6
30 minutes
Julia Busuttil Nishimura
Directions
Place the chicken breast in a medium pot and cover with plenty of cold water. Season well with salt and bring to a gentle simmer. Cook for 8 minutes. Turn off the heat and allow to completely cool in the cooking liquid. Remove and set aside.
Meanwhile, cook the pearl barley and cracked freekeh in a pot of boiling water until tender, around 15-20 minutes. Drain and set aside to cool.
Rinse the quinoa thoroughly and cook in a separate pot of boiling water until tender, around 10 minutes. Drain and set aside to cool.
Pod the broad beans and blanch them in a pot of boiling water for 2-3 minutes. Run the beans under cold water and then remove the tough outer skin.
Place the now double podded beans in a large bowl along with the cooked and cooled barley, quinoa and millet.
Shred the chicken and add to the bowl along with the mint, dill, parsley, olives, radishes and walnuts. Mix so that everything is well incorporated.
- For the dressing, whisk all of the ingredients together, season with salt, check for acidity, adding more lemon if needed. Drizzle over the salad, toss to coat and serve.
