Roasted Chicken and Barley Salad
A flavorful chicken barley salad packed with veggies, tender chicken, and barley. This hearty one-dish meal is both satisfying and perfect for any time of day.
Servings: 10 servings
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
- Rinse the barley and inspect it for pebbles before you cook it.
- The cooking time for pearled barley varies. Start checking for tenderness at 25 to 30 minutes. Occasionally you will get a batch that takes 45 to 50 minutes.
- If you use hulled, whole-grain barley instead of pearled barley, you will need to add an additional 20 to 25 minutes to the cooking time.
Nutrition
Serving: 1 | Calories: 216kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 29mg | Sodium: 198mg | Fiber: 1g | Sugar: 6g
