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
• ⅗ cup + t tsp plain flour
• ⅗ cup + 1 tsp breadcrumbs
• 1 tsp pure maple syrup (preferably amber syrup for its rich taste) 

For the maple vinaigrette:

• 2 tsp English mustard
• 1 garlic clove, crushed
• 2 tsp chopped onion
• ⅕ cup maple vinegar
• 3 tsp pure maple syrup (preferably amber syrup for its rich taste
• ⅖ cup olive oil
• Salt and pepper, to taste

For the salad:

• 1 large bag of mixed leaves
• ⅘ cup pomegranate seeds
• 2 cups of cherry tomatoes
• 1 ⅕ cups cooked barley
• ½ cucumber, diced
• 1 pack of croutons

To make the breaded chicken:

1. Preheat the oven to 180°C. 
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.

Assembly:

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