ROASTED CHICKEN AND BARLEY SALAD
A healthy nutrient dense salad packed with protein and fiber that makes a complete meal in one dish.
Provided by Dahn Boquist
Categories Salads
Time 1h
Number Of Ingredients 15
Steps:
- Combine the barley, water and salt in a large saucepan and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook for 35 to 50 minutes until the barley is tender. Let sit until cool. You can speed the cooling up by spreading the barley on a platter and putting it in the fridge.
- In a large bowl combine the cooked barley with the chopped vegetables and chicken.
- Combine all of the ingredients in a jar, seal tightly and shake until well combined.
- Stir the dressing into the salad.
Nutrition Facts : Calories 216 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
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
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.
GRILLED CHICKEN WITH BARLEY
With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.
Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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
SHREDDED CHICKEN, GREEN BEAN & BARLEY SALAD WITH PAPRIKA & LEMON
This colourful rustic salad can be made in under an hour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
- Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
- Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.
Nutrition Facts : Calories 624 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
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BARLEY CHICKEN SALAD WITH HERB VINAIGRETTE - MY FOOD STORY
From myfoodstory.com
5/5 (2)Total Time 18 minsCategory SaladsCalories 409 per serving
- Rub chilli powder, pepper and salt on both sides of the chicken breast and let it sit for 10 minutes. Heat olive oil in a pan and cook the chicken breast on medium high heat for 4 minutes on each side or till the internal temperature registers 165F. Once cooked, let it rest for 10 minutes before slicing.
- For the vinaigrette, pulse all the ingredients together in a food processor or mixer grinder till almost smooth. You should be able to see small speckles of the green goodness.
- Toss the barley, chopped vegetables and lettuce with two tablespoons vinaigrette. Then add the sliced chicken and pour more vinaigrette on top. You may be left with some vinaigrette which can be stored in the fridge for 4-5 days.
BARLEY CHICKEN SALAD - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
Ratings 12Calories 238 per servingCategory Lunch, Salad, Side Dish
- Add barley and 3 cups of water to a sauce pan. Bring to a boil. Cover and reduce heat to low. Simmer barley with lid on for 45-50 minutes. Let pan sit for an additional 5 minutes with lid on. Fluff barley with a fork and allow to cool. Drain off any excess water.
- Add barley, cucumbers, tomatoes, bell peppers, onions and olives to a bowl. Toss lightly. Add chicken
- Place olive oil, vinegar lemon juice basil, thyme and salt in a jar with a lid. Shake until well combined.
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