Chicken Salad with Barley and Mushroom

Ingredients

• 100 g Barley, hulled
• 2 stick Celery stick, chopped
• 350 g Mushroom, chopped
• 2 clove Garlic cloves, crushed
• 1/2 pcs Freshly squeezed lemon juice
• 2 tbsp Olive oil
• 4 pcs Chicken tight, cubed

Method

1. Simmer the pearl barley in salted water for 30 minutes until al dente. Drain.
2. In a bowl, mix the lemon juice, 1 tbsp olive oil and half the garlic. Add the chicken thighs and marinate for 10 minutes.
3. Fry the chicken in 1 tbsp olive oil for 3-4 minutes on each side until cooked. Set aside, then return the pan to the heat.
4. Add the celery, mushrooms and remaining garlic. Cook, stirring, until the liquid evaporates.
5. Toss with the barley and the parsley leaves, and sliced chicken.
6. Serve warm. Enjoy!