Barley, Chicken and Avocado Salad
Recipe courtesy of the National Barley Foods Council.
8 to 10 ounces precut salad greens
2 cups chopped cooked chicken
2 cups cooked pearl barley*
1 (15-ounce) can mandarin oranges, drained
1/2 ripe avocado, peeled, pitted and chopped
1/2 medium red onion, sliced into rings
1/4 cup prepared sweet vinaigrette
- Combine all ingredients on plate to serve.
Makes 4 servings.
*To Cook Pearl Barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3 1/2 cups.
Tip: Cooked barley may be refrigerated or frozen for future use. Place cooked barley in an airtight container and refrigerate or freeze. For best results, bring cooked and chilled/frozen barley to room temperature before adding to recipes.
Nutritional Information Per Serving (1/4 of recipe): Calories: 507; Total Fat: 15g; Cholesterol: 51mg; Total Carbs: 75g; Fiber: 8g; Protein: 24g; Sodium: 229mg.
Recipe and photograph courtesy of the National Barley Foods Council.