Barley Chicken And Fig Salad Recipes

CHICKEN AND BARLEY SALAD

Steps:

• MAKE DRESSINGCombine all dressing ingredients in a large jar and shake until smooth. Season to taste with salt and pepper.
• MARINATE CHICKENPlace chicken in a shallow dish and season with a little salt and pepper. Pour approximately half of the dressing over the chicken and leave to marinate. Reserve rest of dressing for salad.
• COOK BARLEYBring water to the boil in a medium-sized saucepan. Stir in stock powder and barley, cover with a lid and reduce heat to low. Cook for 40 minutes, until barley is tender.
• MAKE SALADMeanwhile, shred cabbage and finely slice spring onions. Core and thinly slice apple. Peel carrot and cut into matchsticks.
• TOAST SESAME SEEDS & COOK CHICKENHeat a large frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, stirring, until toasted. Remove from pan and set aside. Add chicken to pan and cook for approximately 4 minutes each side, until browned and cooked through. Remove onto a board, cover with foil and leave to rest.
• SERVEDrain barley well. Divide salad greens between serving plates or bowls and top with cabbage, spring onions, apple and carrot. Spoon barley over the top. Add chicken, then drizzle with reserved dressing. Finish with a sprinkle of sesame seeds and cashews.

BARLEY, CHICKEN, AND FIG SALAD

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.

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.