Grape and Grain Salad with Lemony Chicken

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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