The Pioneer Woman Tasty Kitchen
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Sesame Chicken Butternut Barley Salad

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Level: Easy

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Description

Expect a flavour and colour explosion with this healthy and simple to make salad!

Ingredients

  • FOR THE SALAD:
  • ⅓ teaspoons Salt
  • 1-½ Tablespoon Warm Water
  • 2  Chicken Breasts, De-boned And Skinless
  • ½  Butternut Squash, Sliced Into Small Cubes
  • Olive Oil, For Drizzling
  • Salt And Ground Black Pepper
  • 1 cup Pearl Barley, Cooked
  • ½ cups Feta Cheese, Crumbled
  • 3 sprigs Fresh Parsley, Chopped
  • 3 sprigs Fresh Dill, Chopped
  • FOR THE DRESSING:
  • 6 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Lemon Juice
  • 2 teaspoons Sesame Seeds
  • 1 teaspoon Paprika
  • 2 teaspoons Honey
  • Salt And Ground Black Pepper To Taste

Preparation

For the salad:
Preheat oven to 185ºC (365ºF).

Dissolve salt in warm water. Place chicken breasts on a baking sheet and brush with salt water. Place the butternut cubes around the chicken. Drizzle the butternut with a little olive oil and season with salt and ground black pepper. Bake for 15 minutes.

Take the chicken out of the oven and brush with some of the dressing (see below) on both sides. Bake for another 15 minutes or until chicken is cooked through and golden. The butternut should be tender now as well. Remove from the oven and allow to cool.

Pile cooked barley into a salad bowl. Slice or cube the chicken breasts and gently fold the chicken and butternut into the barley. Top with feta cheese, chopped parsley and chopped dill.

For the dressing:
In a small bowl, stir together all the ingredients until well combined. Use some of the dressing to brush the chicken halfway through cooking. Pour the rest of the dressing into a small jar to serve alongside the salad.

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