Preheat the oven to 365 degrees F (185 degrees C).
Place the Boneless, Skinless Chicken Breast (2) on a baking sheet and brush with Salt (1/3 teaspoon) dissolved in Water (1 1/2 tablespoon), place the Butternut Squash (1/2) around the chicken, drizzle the butternut with a little Olive Oil (1 dash) and season with Salt and Pepper (to taste).
Bake for 15 minutes.
TO MAKE THE DRESSING:
In a small bowl, stir together Olive Oil (6 tablespoon), Balsamic Vinegar (1 tablespoon), Lemon Juice (1 teaspoon), Sesame Seeds (2 teaspoon), Paprika (1 teaspoon), Honey (2 teaspoon) until well combined. Use some of the dressing to brush the chicken half way through cooking. Pour the rest of the dressing into a small jar to serve alongside the salad.
Take the chicken out of the oven and brush with some of the dressing on both sides, bake for a further 15 minutes or until the chicken is cooked through and golden. The butternut should be tender now as well.
Remove from the oven and allow to cool. Pile Pearl Barley (1 cup) into a salad bowl. Slice or cube the chicken breasts and gently fold the chicken and butternut into the barley. Top with Fresh Dill (to taste), Fresh Parsley (to taste) and Feta Cheese (1/2 cup).