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About the Dish

  • Pearl Barley

    Pearl Barley

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Pecans

    Pecans

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Shallot

    Shallot

  • Lemon

    Lemon

  • Salad Greens

    Salad Greens

METHOD

1
In a small saucepot with a lid, combine barley, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place pan over high heat. When liquid comes to a simmer, cover the pot, and reduce heat to low. Cook until barley is tender and all liquid has been absorbed, 15-20 minutes.
2
MISE EN PLACE While barley cooks, pick and chop parsley and oregano leaves. Peel and mince shallot. Zest and juice lemon. Cut or tear greens into bite-size pieces.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt, and set aside at room temperature.
4
Place a skillet over medium-high heat. Add pecans, and cook, tossing and stirring frequently, until they start to become toasted and fragrant, 2-3 minutes. Remove pecans from pan, and set aside.
5
Add 1 teaspoon olive oil to the skillet. When the oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch, and browned on the second side, 2-3 minutes more.
6
Transfer chicken to a bowl. Sprinkle chicken with parsley and oregano; turn and toss to combine well. Cover bowl with a plate, and allow chicken to rest at least 5 minutes.
7
In a mixing bowl, combine shallot, lemon zest, lemon juice and 2 teaspoons olive oil.
8
Add barley to mixing bowl, and toss to coat. Gently stir in spicy greens and pecans. Taste and adjust seasoning with PeachDish Salt.
9
Thinly slice chicken against the grain. Add any collected resting juices and herbs from chicken to barley, and stir to combine. Divide barley salad between 2 plates, and top with chicken. Drizzle with remaining 1 teaspoon olive oil, and enjoy!