Barley-Chicken Salad with Fresh Corn and Sweet Onions

Yield: 4 servings (serving size: 1 cup)
Source: Cooking Light, AUGUST 2004
Comments from a PA Kitchen: I halved the recipe for two portions and I would say that the portions are a little more than a cup, once all is cooked. I love this salad because I love fresh uncooked corn straight from the cob, but it seems most corn salads are southwestern and cumin-y. This one isn't. Nice fresh flavors--lots going on. I used Butterball Grilled Sliced Chicken Strips instead of rotisserie. Tasty and interesting. I had never heard of rinsing onions before using to rid them of some of their sharp smell/flavor; it worked! I just had a taste or two when I made this tonight, but i'll bet the flavors will meld even more overnight for when I eat it for lunch tomorrow.
CL Comments: Vidalia onions are sweet and juicy; rinsing them helps eliminate any strong onion smell, which your fellow passengers or coworkers will appreciate. If you can't find queso fresco, farmer cheese makes a good substitute.

INGREDIENTS:

1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup uncooked pearl barley
2 cups chopped skinless, boneless rotisserie chicken breast
1 1/2 cups fresh corn kernels (about 2 ears)
3/4 cup finely chopped Vidalia or other sweet onion, rinsed and drained
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup chopped bottled roasted red bell peppers

INSTRUCTIONS:

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk; set aside.
  2. Place barley in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain. Add barley, chicken, and remaining ingredients to oil mixture; toss well to coat. Cover and chill.

NUTRITIONAL INFO:

Healthy Units: 7 per serving
CALORIES 345(27% from fat); FAT 10.2g (sat 2.4g,mono 5.2g,poly 1.7g); PROTEIN 29.1g; CHOLESTEROL 64mg; CALCIUM 75mg; SODIUM 310mg; FIBER 6.8g; IRON 2.2mg; CARBOHYDRATE 36g

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