Grape and Grain Salad with Lemony Chicken

Grilled chicken served with a fruit, vegetable and nut barley salad tossed with a lemon-mint vinaigrette.
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  • Level: Easy
  • Total: 1 hr 50 min (includes marinating time)
  • Active: 50 min
  • Yield: 4 servings
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1/2 cup olive oil

1/2 cup sliced fresh mint

1 tablespoon honey

1 tablespoon Dijon mustard

2 lemons, zested and juiced

1/2 medium shallot, finely chopped

Kosher salt and freshly ground black pepper

4 boneless skinless chicken breasts (6 to 8 ounces each)

1 3/4 cups low-sodium chicken broth

1 cup quick-cooking barley

1 1/2 cups mixed red and green seedless grapes, halved

1/4 cup chopped walnuts

2 radishes, halved and thinly sliced

1 stalk celery, thinly sliced


  1. Whisk the oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallots, 1 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Set aside 1/3 cup for the dressing.
  2. Add the chicken to the remaining marinade. Toss to coat, cover the bowl and allow the chicken to marinate at room temperature for 1 hour.
  3. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the barley, cover and lower the heat to a simmer. Cook until the liquid has evaporated and the barley is tender, 10 to 12 minutes. Set aside to cool.
  4. Preheat a grill pan over medium-low heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill the chicken, smooth-side down, flipping once, until cooked through and firm to the touch, 20 to 25 minutes. Remove the chicken from the grill and set aside to cool.
  5. Stir the reserved 1/3 cup marinade and combine with the barley, grapes, walnuts, remaining 1/4 cup mint, radish and celery. Season with salt and pepper. Slice the chicken and serve over the salad.