Italian tomato salad with chicken and bocconcini
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Celebrating summer tomatoes with this gorgeous Italian-style salad. Panfried chicken finished in a balsamic dressing served with asparagus and a dressed tomato & bocconcini salad.

Gluten friendly option - barley is replaced with quinoa.
1. Place barley in a saucepan and cover with water. Bring to the boil and cook for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Whisk 1/3 cup olive oil with chopped parsley, 3 tbsp balsamic vinegar and 1 tsp honey in a large shallow bowl. Season to taste with salt and pepper then set aside.

3. Halve cherry tomatoes and wedge regular tomatoes. Halve or quarter bocconcini. Pick basil leaves, tear larger ones. Trim asparagus.

4. Heat a large frypan with 1 tbsp oil over medium heat. Halve each chicken breast lengthways and cook for 5-6 minutes on each side, or until cooked through. Place in a bowl with dressing and turn to coat. Add asparagus to pan and cook for 1-2 minutes.

5. Toss salad with cooked barley and arrange with sprouts on a serving platter. Serve with chicken (slice if preferred) and drizzle with dressing to taste.

Notes:
Cook chicken and asparagus on the barbecue. Use a balsamic glaze in the dressing and omit the honey if desired!

Gluten friendly option - barley is replaced with quinoa 
Cook as per recipe instructions.
pearl barley 250g

parsley 1/2 packet

cherry tomatoes 1 punnet
tomatoes 3
bocconcini 1 tub
basil 1 packet
asparagus 1 bunch

chicken breast fillet 600g

broccoli sprouts 1/2 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, balsamic vinegar, honey