Hot Barley and Chicken Salad

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 2 servings

Ingredients

DRESSING

1
tablespoon sugar
1
tablespoon balsamic vinegar
2
teaspoons red wine vinegar
2
teaspoons soy sauce
Dash pepper

SALAD

1
cup water
1/2
cup uncooked quick-cooking barley
1
boneless, skinless chicken breast half, cut into bite-sized pieces
1
garlic clove, minced
2
cups frozen mixed vegetables, thawed*
Fresh spinach leaves

Directions

  1. 1 In small bowl, combine all dressing ingredients; mix well. Set aside.
  2. 2 In medium saucepan, bring water to a boil. Add barley; return to a boil. Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until barley is tender and only about 1/4 of liquid remains.
  3. 3 Add chicken and garlic; mix well. Cover; cook an additional 5 minutes. Stir in vegetables. Cover; cook over medium heat until chicken is no longer pink and vegetables are tender. Add dressing; cook until thoroughly heated.
  4. 4 Arrange spinach leaves on 2 individual plates. Spoon salad onto spinach leaves.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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