Grain Salad with Grapes and Lemon Chicken

Ingredients:

• 0.5 cups olive oil
• 0.5 cups thinly sliced ​​fresh mint
• 1 tbsp. honey
• 1 tbsp Dijon mustard
• Zest and juice of 2 lemons
• Half a medium shallot, finely chopped
• 4 skinless, boneless chicken breasts (170-220 g each)
• 1 and 3/4 cups lightly salted chicken broth
• 1 cup quick-cooking pearl barley
• 1.5 cups mixed red or white seedless grapes, halved
• 1/4 cup chopped walnuts
• 2 radishes, halved and thinly sliced
• 1 stalk celery, thinly sliced

Preparation:

1. In a medium bowl, combine olive oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallot, 1 teaspoon salt, and 1/8 teaspoon black pepper. Set aside 1/3 cup for the dressing.
2. Add the chicken to the remaining marinade. Stir to coat, cover the bowl, and let the chicken marinate at room temperature for 1 hour.
3. Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the pearl barley, cover, and reduce the heat. Simmer until the liquid is absorbed and the barley is tender, 10-12 minutes. Set aside and let cool.
4. Preheat a grill pan over medium heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill, smooth side down, turning once, until cooked through, 20-25 minutes. Remove the chicken from the grill and set aside to cool.
5. Combine the reserved 1/3 cup of dressing with the pearl barley, grapes, walnuts, remaining 1/4 cup mint, radishes, and celery. Season with salt and pepper to taste. Slice the chicken and serve over the salad.