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About the Dish

  • Pearl Barley

    Pearl Barley

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Cucumber


  • Peaches


  • Vidalia Onion

    Vidalia Onion

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Basil


  • Butter



In a small saucepan with a lid combine barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place over high heat. When liquid comes to a simmer cover the saucepan, and reduce heat to low. Cook until barley is tender and all liquid has been absorbed, 15-20 minutes. Remove from heat and set aside, covered, until you are ready to serve dinner.
Season all sides of chicken with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature until needed.
While barley is cooking prepare your mise en place: Trim ends of cucumber, halve lengthwise and thinly slice crosswise. Halve peach(es), remove and discard pit; thinly slice. Peel, halve and thinly slice onion. Pick and chop basil leaves.
To make salad: In a medium bowl, combine cucumber, peach, onion, vinegar, 1 tablespoon olive oil, sugar, basil and 1/4 teaspoon PeachDish Salt. Mix well. Taste and adjust seasoning with PeachDish Salt.
Heat a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without turning or stirring until browned on the first side, 2-3 minutes. Flip the chicken, and cook on the opposite side until browned and cooked through, 1-2 minutes more. Remove chicken from the pan, and set aside to rest 2-3 minutes.
Stir butter into cooked barley. Slice chicken against the grain into 4-5 pieces per breast. Serve chicken with barley and cucumber-peach salad on the side. Enjoy!