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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.1g
  • Carbohydrate: 36g
  • Fiber: 6.8g
  • Cholesterol: 64mg
  • Iron: 2.2mg
  • Sodium: 310mg
  • Calcium: 75mg

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

Preparation

  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.
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Barley-Chicken Salad with Fresh Corn and Sweet Onions Recipe at a Glance
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