Barley Salad With Chicken And Corn Recipes

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BARLEY SALAD WITH CHICKEN AND CORN



Barley Salad with Chicken and Corn image

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

Coarse salt and ground pepper
1 cup barley
2 bunches scallions, cut into thirds crosswise and white ends halved
2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved
1/4 cup fresh parsley leaves
Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach

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

BARLEY SALAD WITH CORN AND ZUCCHINI



Barley Salad with Corn and Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt
1/2 cup pearl barley
1/2 cup extra-virgin olive oil
3 small zucchini, cut into 1/2-inch chunks
6 ears of corn, kernels cut off
Freshly ground pepper
3 tablespoons red wine vinegar
4 scallions, thinly sliced
1 cup finely chopped fresh basil
3/4 cup crumbled goat cheese

Steps:

  • Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
  • Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

BARLEY AND CORN CASSEROLE



Barley and Corn Casserole image

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.-Diane Molberg, Emerald Park, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 10

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Steps:

  • In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. , Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour. , Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING



Barley and Corn Salad with Basil Chive Dressing image

Categories     Salad     Herb     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Basil     Barley     Corn     Summer     Vegan     Chive     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Steps:

  • Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
  • While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
  • Remove barley from heat (when tender) and let stand, covered, 5 minutes.
  • While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
  • Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY CORN SALAD



Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

BARLEY SALAD WITH TOMATOES AND CORN



Barley Salad With Tomatoes and Corn image

Make and share this Barley Salad With Tomatoes and Corn recipe from Food.com.

Provided by katew

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 cup pearl barley
1 cup basil leaves, tightly packed
3/4 cup parmesan cheese, grated
1/3 cup olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, halved
2 cups corn kernels
salt and pepper

Steps:

  • Boil large pot of water, add barley.
  • Reduce heat, cover, simmer 50 minutes till tender.
  • Drain and rinse under cold running water.
  • In food processor, puree basil, cheese, oil and garlic.
  • Season to taste.
  • In bowl, toss basil mix through barley.
  • Add corn and tomatoes.
  • Can be made 2 days ahead and refrigerated.

BARLEY, CORN AND LOBSTER SALAD



Barley, Corn And Lobster Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, main course

Time 15m

Yield Four servings

Number Of Ingredients 8

2 1 1/2-pound lobsters
2 cups cooked barley, cooled
2 ears corn, cooked and kernels cut off cob
1 tablespoon fresh lemon juice
2 teaspoons olive oil
3 tablespoons chopped fresh basil
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.
  • Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 1 gram, Sodium 1449 milligrams, Sugar 4 grams, TransFat 0 grams

CORN AND BARLEY SALAD ON ARUGULA



Corn and Barley Salad on Arugula image

Provided by Marian Burros

Categories     easy, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional

Steps:

  • Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
  • Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
  • If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
  • To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 2 grams

BARLEY SALAD WITH CHICKEN, CORN, AND SCALLIONS



Barley Salad with Chicken, Corn, and Scallions image

Categories     Salad     Chicken     Roast     Barley     Corn     Simmer     Boil

Yield serves 4

Number Of Ingredients 10

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 cup pearl barley
2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise
2 1/2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)
3 tablespoons olive oil
1 pint grape tomatoes, halved
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach

Steps:

  • Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Using tongs, remove chicken from liquid. When cool enough to handle, shred meat into bite-size pieces.
  • In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
  • Meanwhile, preheat oven to 450°F. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Spread in a single layer and roast, stirring halfway through, until tender and golden, about 25 minutes.
  • In a large bowl, combine chicken, barley, scallion mixture, tomatoes, parsley, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with remaining 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
  • Nutrition Information
  • (Per Serving)
  • Calories: 409
  • Fat: 13g (2g Saturated Fat)
  • Protein: 16.1g
  • Carbohydrates: 62.4g
  • Fiber: 13.2g

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