Sesame chicken barley slaw

This salad is simple to make but will not disappoint. Packed with deliciously zingy flavours, as well as the wholesome ingredients of pearl barley, chicken and coleslaw, it's perfect for a workday lunch.

  • 50 mins preparation
  • Serves 4
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  • 3/4 cup pearl barley
  • 2 chicken breast fillets
  • 1 tbsp Countdown Extra Virgin Olive Oil
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 cup frozen shelled edamame beans
  • 250 g Countdown Energising Super Slaw
  • 1/3 cup coriander leaves
  • 2 tsp sesame seeds, toasted
Sesame dressing
  • 1/4 cup rice wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 2 tsp finely grated fresh ginger
  • 1 garlic clove, crushed


  • 1
    Place barley and 2¼ cups water in a medium saucepan, then bring to the boil. Reduce heat to low and cook, covered, for 35 minutes or until tender. Drain, then transfer to a large bowl.
  • 2
    Preheat oven to 240°C or 220°C fan-forced. Line an oven tray with baking paper.
  • 3
    Place chicken, olive oil, soy sauce and sesame oil in a large bowl, then season with pepper and toss to coat. Place marinated chicken on a lined oven tray and roast for 15 minutes or until cooked through. Transfer to a plate and cover loosely with foil. Stand for 5 minutes, then slice thinly.
  • 4
    Cook edamame in a saucepan of boiling water for 1 minute or until just tender. Drain, then cool in a bowl of cold water. Drain again.
  • 5
    To make the sesame dressing, combine ingredients in a small bowl and season with pepper.
  • 6
    Add coleslaw mix, coriander, dressing and any tray juices to barley, stirring to mix. Top barley salad with chicken and scatter with sesame seeds. Season to taste.


The recipe can be prepared to the end of step 5 in advance. Refrigerate the barley, chicken, edamame and dressing in separate airtight containers. Continue from step 6 the night before or in the morning.