Green tea chicken with barley salad

This super easy, super healthy green tea chicken salad recipe is the perfect dish for lunch or dinner. Nutty, fiber-rich barley, fresh herbs and crunchy broccoli make up this filling salad

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Green tea chicken with barley salad
  • 2 cup pearl barley
  • 5 cup chicken stock
  • 6 cup cold water
  • 2 green tea bags
  • 2 chicken breast fillets
  • 1 head broccoli, roughly chopped
  • 4 spring onions, trimmed, thinly sliced
  • 1/2 bunch parsley, roughly chopped
  • 1/3 bunch dill, roughly chopped
  • extra herbs, chopped smoked almonds, lemon wedges to serve
  • 1/4 olive oil
  • zest and juice of 1 lemon


  • 1
    Place barley in a medium saucepan and cover with stock. Bring to the boil on high. Reduce heat to very low, cover with a tight-fitting lid and simmer for 25-30 minutes until tender. Drain and refresh under cold water. Set aside.
  • 2
    In a large saucepan, combine water and tea bags. Bring to the boil on high, then add chicken fillets and bring back to the boil. Reduce heat to low and simmer gently for 12-15 minutes until cooked through. Cool in liquid.
  • 3
    In a food processor, pulse broccoli until very finely chopped. Transfer to a large bowl with barley, onion, parsley and dill. Season to taste.
  • 4
    For the dressing, in a screw-top jar, shake oil, zest and juice until thick. Season and pour on barley.
  • 5
    Shred chicken. Serve on salad with extra herbs, almonds and lemon wedges.