Barley-Chicken Salad with Fresh Corn and Sweet Onions Recipe Print Page

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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.

Cooking Light AUGUST 2004

Yield: 4 servings (serving size: 1 cup)

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

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.

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

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Barley-Chicken Salad with Fresh Corn and Sweet Onions recipe