Chicken And Barley 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 SALAD WITH CHICKEN AND CORN

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.

SHREDDED CHICKEN, GREEN BEAN & BARLEY SALAD WITH PAPRIKA & LEMON

Steps:

• Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
• Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
• Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

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.