BARLEY SALAD WITH CHICKEN AND CORN
Barley, a whole grain, makes this salad with corn satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
- Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
- In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
Nutrition Facts : Calories 409 g, Fat 13 g, Fiber 13 g, Protein 16 g
BARLEY, CHICKEN, AND FIG SALAD
Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken in this Barley, Chicken, and Fig Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Bring water, onion, thyme, chile, peppercorns, and garlic to a gentle simmer in a medium pot. Add chicken, and simmer until cooked through, about 8 minutes. Transfer chicken to a plate, and let cool slightly.
- Bring poaching liquid to a boil, and cook until reduced to 3 1/2 cups, about 10 minutes. Strain through a fine sieve into a medium saucepan, pressing on solids to extract liquid. Discard solids.
- Bring liquid to a boil. Add barley, and simmer until liquid is absorbed and barley is tender, 30 to 40 minutes. Transfer to a large bowl, and let cool.
- Shred chicken into bite-size pieces. Toss with barley, scallions, vinegar, oil, salt, and pepper. Gently stir in figs, and serve immediately.
Nutrition Facts : Calories 306 g, Cholesterol 33 g, Fiber 8 g, Protein 18 g, SaturatedFat 1 g, Sodium 421 g
CHICKEN AND BARLEY SALAD
I've just discovered barley (apart from boiled in soups) so am on the lookout for new recipes using it. This one comes from the Taste site and looks good! I've "estimated" 60 minutes prep including cooking the barley and chicken (at the same time!) and then called it a no cook recipe.
Provided by JustJanS
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place barley in a bowl. Cover with warm water. Set aside for 30 minutes. Drain. Transfer to a large saucepan. Add 6 cups cold water. Bring to the boil over high heat. Reduce heat to low. Simmer for 25 to 30 minutes or until tender. Rinse under cold water. Drain. Transfer to a large bowl.
- Meanwhile, place chicken, peppercorns and brown onion in a large saucepan. Add 5 cups cold water. Partially cover. Bring to the boil over high heat. Reduce heat to low. Simmer for 5 to 7 minutes or until just cooked through. Remove from heat. Set aside for 5 minutes. Remove chicken from onion mixture. Set aside to cool slightly. Discard onion mixture. Shred chicken.
- Add chicken to barley. Add green onion, bell pepper strips, rocket and pine nuts. Season with pepper.
- Make dressing: Place lemon juice, oil, cumin and honey in a screw-top jar. Secure lid. Shake to combine. Pour over chicken mixture. Toss to combine. Serve.
Nutrition Facts : Calories 373.2, Fat 8.8, SaturatedFat 1.3, Cholesterol 64, Sodium 131.6, Carbohydrate 46.9, Fiber 9.5, Sugar 4.6, Protein 28.2
GRILLED CHICKEN BARLEY SALAD
Wonderful salad/main dish that we often go for on a hot summer evening. Serve with crusty bread and a glass of wine :) The olive oil accounts for 20% of calories in this recipe - for a lighter version you can substitute some of the olive oil with lemon juice. UPDATE June 28 - I agree with both reviewers - the recipe is better with less oil. I am reducing the oil and increasing the lemon in the recipe - so pleae note that the new version reflects this change
Provided by Deantini
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
- CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
- SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
- Drain and toss with remaining vinaigrette.
- Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
- Serve.
Nutrition Facts : Calories 355.9, Fat 14.5, SaturatedFat 3.4, Cholesterol 64, Sodium 258.6, Carbohydrate 31.6, Fiber 7, Sugar 3.1, Protein 25.5
GREEK CHICKEN AND BARLEY SALAD
Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.
Provided by WiGal
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
- Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
- Cool; shred chicken.
- Discard broth.
- Bring 3 cups broth to a boil in a large saucepan; add barley.
- Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
- Fluff with a fork.
- Cool.
- Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
- To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
- Add to barley mixture; toss well.
- Cover and chill.
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GREEK CHICKEN AND BARLEY SALAD RECIPE | MYRECIPES
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4.6/5 (43)Calories 230 per servingServings 8
- To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
- Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
- To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
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Reviews 11Calories 216 per servingCategory Salads
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