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Barley Salad with Chicken, Goat Cheese, and Walnuts

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 20 mins
Total time 45 mins

Makes 4 servings

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.


  • 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

How to Make It

  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.