Chicken Tenderloins with Autumn Barley Salad

Serves 4–6

This hearty grain salad is the perfect partner to juicy chicken tenderloins. A great salad for feeding a group and any leftovers make a wonderful packed lunch.


1 tray Bird & Barrow Free Range Tenderloins

¾ cup pearl barley

2 ½ cups vegetable stock

¼ crown pumpkin, cut into 2cm slices

To serve: Additional fresh herbs


  1. Place the barley and stock into a medium saucepan. Bring to a boil before cooking with a lid slightly ajar for approximately 30 minutes until tender and the liquid has been absorbed. Spread cooked barley on a plate and place in the fridge to cool completely before assembling the salad.
  2. Combine the dressing ingredients in a small bowl and whisk until smooth.
  3. Preheat oven to 200°C. Drizzle the pumpkin pieces generously with olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes until tender and browned.
  4. Toss the apple slices with the lemon juice to prevent browning and set aside until ready to use.
  5. In a large bowl combine the cooked barley, herbs and 2/3 of the dressing. Mix well. Taste and season generously. Toss through the radish and apple slices.
  6. Heat a glug of olive oil over a medium high heat. Season the chicken tenderloins with salt and pepper and cook for 6–8 minutes until the chicken is browned and cooked all the way through.
  7. Place the barley salad on a large platter with the pumpkin wedges on top. Top with the cooked chicken. Scatter parmesan and almonds on top. Drizzle with reserved dressing if desired and sprinkle with additional herbs.