Barley Salad with Chicken, Goat Cheese, and Walnuts

Coastal Living
Barley Salad with Chicken, Goat Cheese, and WalnutsRecipe

Photo: Jennifer Davick; Styling: Linda Hirst

Pearled barley is convenient and relatively quick-cooking; if you want to make this a whole-grain salad, you'll need to choose hulled barley, which takes about an hour to cook.

Makes 4 servings


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2/3 cup pearled barley
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup seedless green and/or red grapes, halved
2 cups shredded boneless, skinless rotisserie chicken breast
1/3 cup chopped green onions
3 ounces goat cheese, crumbled
1/4 cup chopped walnuts, toasted
1 tablespoon fresh thyme leaves


Hands-on: 20 Minutes
Total: 45 Minutes

1. Cook barley according to package directions. Rinse with cold water.

2. Combine oil and next 4 ingredients in a large bowl. Add barley, grapes, chicken, and onions; toss well to combine. Add cheese; toss gently to combine. Sprinkle with walnuts and thyme.

Created date

August 2015