Barley-Chicken Salad with Fresh Corn and Sweet Onions

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.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


Combine first 5 ingredients in a large bowl, stirring with a whisk; set aside.

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.

Kathy Baruffi,

Cooking Light

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note