Barley and Chicken Salad with Maple Vinaigrette

For the breaded chicken

• 2 chicken breasts      
• 1 tsp chilli powder  
• 1 tsp cayenne pepper  
• ½ tsp ground black pepper  
• ½ tsp salt  
• ½ tsp olive oil 
• 3 eggs 
• 5 tbsp plain flour 
• 5 tbsp breadcrumbs 
• 1 tsp of pure maple syrup (preferably amber syrup for its rich taste) 

For the vinaigrette

• 2 tsp English mustard 
• 1 garlic clove, crushed 
• 2 tsp chopped onion  
• 50ml maple vinegar 
• 1 tbsp of pure maple syrup (preferably amber syrup for its rich taste) 
• 100ml olive oil  
• Salt/pepper 

For the salad

• 1 large bag of mixed leaves      
• 100g pomegranate seeds 
• 1 punnet of cherry tomatoes 
• 150g cooked barley  
• ½ diced cucumber  
• 1 pack croutons  

To make the breaded chicken

1. Preheat the oven to 180c. 
2. Whisk eggs in a bowl.
3. Mix flour with seasonings in a second bowl. 
4. Add breadcrumbs to a third bowl.
5. One at a time, dip the chicken breasts in flour, shake off the excess, dip in egg mixture and then coat with breadcrumbs.  
6. Bake for roughly 30 minutes, until golden and cooked through.

To make the salad dressing

1. Mix all ingredients together and whisk to combine.

To assemble

1. Put the salad ingredients in a large salad bowl, add the vinaigrette then stir.
2. Cut the breaded chicken in half. 
3. Put salad onto a plate, then add the chicken on the top.