Hot Barley and Chicken Salad

This salad has it all- chicken, barley and vegetables cooked into a quick dinner that’s ready in 30 minutes.

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

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
  • 1 In small bowl, combine all dressing ingredients; mix well. Set aside.
  • 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 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 Arrange spinach leaves on 2 individual plates. Spoon salad onto spinach leaves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    350
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    61g
    61%
    (Dietary Fiber
    12g
    12%
      Sugars
    9g
    9%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 3 Vegetable; 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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