Grilled Chicken Barley Salad Food

BARLEY SALAD WITH CHICKPEAS AND PEARS

Steps:

• Cook barley according to package instructions. Drain.
• Toast walnuts in a small skillet. This should only take 5-6 minutes. Let cool.
• Start dressing by adding minced onion in a small bowl with the vinegar. Let marinate while you prep the salad.
• Chop 1 1/2 pears and save remaining half for fanning and decorating salad.
• Add cooked barley, chickpeas, pears, sun dried tomatoes, walnuts, arugula, parsley and feta into a large bowl.
• Add oil, maple syrup, mustard, oregano, salt and pepper into the bowl with the vinegar and red onion. Whisk until combined. Pour dressing over salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.

GRILLED CHICKEN BARLEY SALAD

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.

GRILLED CHICKEN WITH BARLEY

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.

GREEK CHICKEN AND BARLEY SALAD

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 SALAD

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

MEDITERRANEAN BARLEY SALAD

Steps:

• Preheat oven to 400 degrees.
• Add barley and chicken stock to a medium pot. Bring to a boil. Cover and simmer for 1 hour. Set aside.
• Place the chicken breast in a roasting pan, skin side up. Drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. Add about ¼ cup of water to the bottom of the pan. Roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. Once the chicken is cool, discard the skin and bones and cut into cubes. Set aside.
• Add 1 tablespoon olive oil and garlic to a deep pot. Cook garlic on medium heat for 2 minutes. Add spinach and crushed red pepper flakes. Saute until spinach is wilted, about 5 minutes. Drain off any excess liquid and set aside.
• In a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and Italian dressing. Stir together and re-season if necessary. Serve at room temperature.