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Grilled Chicken and Super Grain Salad


  • 1 chicken breast

  • 250g black and red quinoa 

  • 250g Pearl barley

  • 2 tbsp extra virgin olive oil 

  • 1 tbsp red wine vinegar 

  • 1/2 tbsp lemon juice 

  • 1/2 tsp dried oregano 

  • 1 garlic clove

  • Salt and Pepper

  • 1 Avocado

  • 1 bag of fresh spinach 

  • 1 box cherry tomatoes 

  • 1 can of chickpeas 

  • 1 small broccoli

  • 50g Pine Nuts

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  1. Create the vinaigrette first by whisking the extra virgin olive oil, red wine vinegar, lemon juice, oregano, garlic, salt and pepper. Set the dressing aside.

  2. Boil the pearl barley, boil for 10 minutes and then simmer for 30 minutes until soft 

  3. Boil the quinoa and simmer for 20 minutes

  4. Dice the chicken into strips

  5. Grill the chicken for 10 minutes each side, seasoning with salt and pepper

  6. Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl. Rinse and drain the chickpeas and add them to the bowl. 

  7. Sieve the quinoa and pearl barely and add to the bowl and stir. The heat from the quinoa will wilt the spinach. 

  8. Finally, drizzle the dressing over top and stir. 

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