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Barley-Chicken Salad with Fresh Corn and Sweet Onions

Yield 4 servings (serving size: 1 cup)
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

Nutrition Information

  • calories 345
  • caloriesfromfat 27 %
  • fat 10.2 g
  • satfat 2.4 g
  • monofat 5.2 g
  • polyfat 1.7 g
  • protein 29.1 g
  • carbohydrate 36 g
  • fiber 6.8 g
  • cholesterol 64 mg
  • iron 2.2 mg
  • sodium 310 mg
  • calcium 75 mg

How to Make It

  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.