Barley, Chicken and Avocado Salad
Courtesy of National Barley Foods Council 4 Servings • 10 Min. Prep Time • 1 Hr. Cook Time| Ingredients |
|---|
| 8 to 10 oz. precut salad greens |
| 2 c. chopped cooked chicken |
| 2 c. cooked pearl barley, cooking directions below |
| 1 can (15 oz.) mandarin oranges, drained |
| 1/2 ripe avocado, peeled, pitted and chopped |
| 1/2 med. red onion, sliced into rings |
| 1/4 c. prepared sweet vinaigrette |
Directions:
1. In medium saucepan with lid, bring 3 c. water to a boil. Add 1 c.pearl barley and return to boil. Reduce heat to low, cover and cook 45 min. or until barley is tender and liquid is absorbed.
(NOTE: Makes about 3 to 3-1/2 c. 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.)
2. Combine all ingredients on plate to serve.
Recipe courtesy of National Barley Foods Council
www.barleyfoods.org
Nutrition:
Calories: 507; Total Fat: 15g; Cholesterol: 51mg; Total Carbs: 75g; Fiber: 8g; Protein: 24g; Sodium: 229mg;