This vibrant salad is a wholesome, balanced meal. Packed with lean protein, fresh greens, and colourful vegetables, it’s perfect for lunch, a light dinner, or even post-workout fuel.

Ingredients

• 2 chicken breasts, grilled and sliced
• 4 cups mixed salad greens (lettuce, rocket, baby spinach)
• 2 hard-boiled eggs, sliced
• 1 cup cherry tomatoes, halved
• ½ cup red kidney beans, rinsed and drained
• ¼ cup cooked pearl barley (optional for extra fibre)
• ¼ cucumber, sliced
• 2 tablespoons roasted peanuts
• Salt and freshly ground black pepper, to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Method

1. Season the chicken breasts with a little olive oil, salt, and pepper. Grill or pan-sear for 5–6 minutes on each side until cooked through. Let it rest before slicing.

2. Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8–10 minutes, then cool in cold water before peeling and slicing.

3. In a small bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until smooth and slightly thickened.

4. Arrange the greens in a large bowl. Top with sliced chicken, eggs, cherry tomatoes, cucumber, beans, barley, and peanuts.

5. Drizzle with the dressing just before serving and toss lightly.