500ml salt-reduced chicken stock
2 chicken breasts, halved lengthways
½ cup pearl barley
1 medium carrot, cut into long, thin strips or coarsely grated
2 celery sticks, sliced thinly
1½t red wine vinegar
80ml extra virgin olive oil
1½T small salted capers, rinsed and drained
1 bunch flat-leaf parsley, chopped coarsely
2 spring onions, sliced thinly
sea salt and freshly ground black pepper
1 baby cos lettuce
Bring the stock to the boil in a medium saucepan. Add the chicken and simmer over a low heat for 10 minutes.
Remove the chicken from the stock with tongs and place it on a plate to cool.
Add the barley and water to the stock in the pan. Simmer for 40 minutes or until the barley is tender. Drain it and let it cool.
Shred the chicken and place the meat in a bowl. Add the carrot, celery, vinegar, olive oil, capers, parsley and spring onions, toss to combine, and season to taste.
Add the barley to the salad, spoon the salad over a bed of lettuce leaves, and serve.