Recipe for Barley Salad with Chicken Breast in Yellow and Red Pepper Sauce and Caramelized Onions

Executive Chef of Le Midi, Andrea Alimenti, shares with The Yum List his recipe for:


Barley Salad with Chicken Breast in Yellow and Red Pepper Sauce and Caramelized Onions
This is a very simple and fresh recipe simple to prepare, with common ingredients that are easy to find in Malaysia. This recipe can be a starter dish or a main course, depending on the quantity you put on the plate. It’s very light though, so you can eat as much as you want.
40 to 80g of barley per person
50g of lemon and thyme butter {Melt slowly the butter until liquid, add lemon zest and thyme leaves and a pinch of salt, then let it harden in fridge.}
2 large leaves of basil per person
Toast the barley in a pot then add hot water and boil for approximately 20 minutes.
After, drain and add the butter and the basil.
You can add some Parmesan cheese if you like it more creamy.
Season with salt to taste.
Chicken Breast
Half or quarter chicken breast, depending on your portion size.
Lemon or lime juice
Salt and pepper
1 spoon of honey
Marinate the chicken with the lime or lemon keep it cool in the fridge for at least 2 hours.
Season with salt and pepper. Spread with the honey and wrap it with plastic film. Tie it on both sides so it won’t open when cooking.
Put the breast in a pot with hot water, not boiling, around 80 Degrees Celsius, for 20 minutes.
Caramelized Red Onions 
1 red onion chopped and marinated with 2 spoons of red wine vinegar and 2 spoons of sugar
Let the onion marinate 2 hours then cook slowly over low heat until the liquid reduces and the onions are gently caramelized.
Red and Yellow Pepper Sauce 
1 yellow and 1 red sweet pepper
Wash pepper and cut in small pieces. Take out the seeds and cook gently and separately in two different pans with onion, garlic and a little butter.
When tender, cream in the blender with a little milk or cream .
When everything is ready, slice the chicken and decorate your plate as your artistic sense gives you inspiration.


Bon Appetite!

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