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This chicken barley salad combines chewy pearled barley, crisp vegetables, and tender shredded chicken in a bright lemon honey dressing. Fresh parsley, celery, cucumber, and red bell pepper add crunch and balance to every bite. It’s a hearty make-ahead salad that works well for meal prep or an easy dinner.
Here’s Why This Chicken Barley Salad Recipe Works
Barley adds body and bite: It stays firm and pleasantly chewy, even after a night in the fridge.
The lemon honey dressing balances it all: Honey and Dijon round out the acidity for a bright, well-balanced finish.
Rotisserie chicken brings instant flavor: It saves time while adding depth without extra cooking.
Parsley isn’t just garnish: With three cups chopped, it acts as a leafy base, not a background herb.
If you enjoy hearty salad bowls, try this southwestern chicken salad bowl for a bolder, smoky option, or keep things fresh and herb-forward with classic tabbouleh.
Recipe Tips
Rinse the barley well: This removes excess starch and any lingering grit, helping it cook up evenly.
Cool it completely: Spread the cooked barley on a plate and chill it before mixing so the vegetables stay crisp.
Cut everything evenly: Small, uniform pieces ensure balanced flavor and texture in every bite.
Mix the dressing in a jar: Shaking quickly emulsifies the dressing and keeps cleanup minimal.
Taste before serving: Barley absorbs flavor as it sits, so adjust seasoning just before serving if needed.
Salt the cooking water: Barley needs seasoning from the start or it will taste flat, no matter how good the dressing is.
Cook just until tender: Overcooked barley turns mushy and won’t hold up once dressed.
Dress while slightly warm (optional): Tossing the barley with a little dressing while it’s still warm helps it absorb flavor more deeply.
Hold back some dressing: Add most of it initially, then finish the salad after chilling to keep everything balanced.
Chop parsley just before mixing: This keeps it bright and fresh instead of bruised.
Let it rest: A short chill (20–30 minutes) allows the flavors to meld before serving.
Refresh leftovers: A squeeze of lemon or drizzle of olive oil brings the salad back to life after refrigeration.
We used a store-bought rotisserie chicken but you could cook your own chicken if you like. You won’t even have to wait for the chicken to thaw if you use this recipe for Instant Pot frozen chicken breast.
Ingredient Notes
Light olive oil: A mild olive oil keeps the dressing balanced and lets the lemon and herbs shine without bitterness.
Pearled barley: This recipe uses pearled barley, which cooks faster than hulled barley and has a pleasantly chewy texture. Be sure it’s fully tender but not mushy. If using hulled barley, expect a longer cook time (about 50–60 minutes) and slightly firmer texture; add extra water as needed.
Cooked chicken: Rotisserie chicken works well here for both flavor and convenience.
Fresh parsley: Curly leaf parsley provides structure and a clean, herbaceous flavor.
English cucumber: English cucumbers are preferred for their thin skin and minimal seeds, which prevents excess moisture in the salad.
Make Ahead Barley Chicken Salad
This chicken barley salad is the kind of recipe that only gets better with time. The barley holds its texture, the dressing soaks in without turning soggy, and the flavors meld beautifully after a rest in the fridge.
Make it ahead for easy lunches, simple dinners, or a ready-to-go salad that’s just as satisfying on day two.
If you enjoy hearty grain salads, this barley kale salad with apples is another fresh, make-ahead option worth trying.
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Roasted Chicken and Barley Salad
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Ingredients
Salad
- 1½ cups pearled barley
- 3¾ cups water
- ½ teaspoon salt
- 3 stalks celery , diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 2 bundles curly leaf parsley, chopped (about 3 cups chopped)
- 10 ounces cooked chicken, shredded or chopped; a rotisserie chicken works well
lemon honey dressing
- ½ cup fresh lemon juice
- 3 tablespoons honey
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup light olive oil
Instructions
Salad
- 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.
Dressing
- Combine all of the ingredients in a jar, seal tightly and shake until well combined.
- Stir the dressing into the salad.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I added lightly steamed sugar snap peas and a little chopped bok choy. I served the chicken on the side, although salad was delicious even without the meat.
Thanks for the comment. The peas and bok choy sound like a great addition.