How To make Chicken and Barley Salad
2 c Water
2/3 c Barley; uncooked quick-
-cooking barley 2 c Chicken; diced cooked
1/2 c Celery; diced
1/2 c Tomatoes; chopped
1/2 c Red onion; chopped
2 tb Lemon juice; fresh
1 tb Dijon mustard;
5 Lettuce; leaves
Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain
if necessary; cool. Toss barley with remaining ingredients excpt lettuce. Serve on lettuce leaves. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; Low-sodium diets; This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and Her Meal-Master
How To make Chicken and Barley Salad's Videos
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How to make a creamy pearl barley middle eastern style, iraqi/kurdish
This is the exact recipe my mum makes but she would put a piece of lamb bone for flavour and instead I have used a chicken stock cube. either way is fine and delicious.
Massively Delicious Chicken and Barley Salad
Chicken and Barley Salad
Nutty and Delicious Barley Salad [Healthy and Affordable Recipe]
If you're looking for a healthy and affordable salad recipe, try this nutty and delicious barley salad! I love the chewy texture and nutty flavor of barley, which I now use in place of pasta in my mixed bean salad.
This recipe is easy to make and requires just a few simple ingredients, making it perfect for a quick lunch or a school lunch for kids. Plus, it's packed with protein, fiber, and other nutrients to keep you feeling full and satisfied.
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[ INGREDIENTS ] (2 -3 Servings)
1/2 cup (100g) Pearl Barley
1 can (19 oz) Mixed Beans (rinced & drained)
2 Roma Tomato
2 Mini Cucumber
1/2 Lemon
1/3 cup (75ml) Extra Virgin Olive Oil
1 tbsp Cumin Powder
1/2 tsp Salt
1 bunch Cilantro
Black Pepper
Coarse Salt (for cooking Barley)
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[ COOKING ESSENTIALS ]
OXO Good Grips Slotted Spoon
Digital Kitchen Scale LCD Display
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Barley Salad with Chicken and Corn | Everyday Food with Sarah Carey
Got leftover chicken? I have a perfect way to use it: Toss it into this summer salad to make a dinner that's light, yet hearty. What makes this salad special is that you roast the corn, which adds a terrific toasty dimension to the salad. Delicious!
Sarah's Tip of the Day:
If you don't have leftover chicken on hand, no worries. You can whip up some to use for the salad using this basic poached chicken recipe. Just start poaching it after you put the corn and scallions into the oven.
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Recipe Ingredients:
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
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Barley Salad with Chicken and Corn | Everyday Food with Sarah Carey
Barley Salad Recipe #28 | Short and Easy Recipes #1001
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