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Barley, Chicken and Avocado Salad
Courtesy of National Barley Foods Council
Servings: 4
Prep Time: 10 Min. Cook Time: 1 Hr. What you need:
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+ 8 to 10 oz. precut salad greens
+ 2 c. chopped cooked chicken + 2 c. cooked pearl barley, cooking directions below + 1 can (15 oz.) mandarin oranges, drained + 1/2 ripe avocado, peeled, pitted and chopped + 1/2 med. red onion, sliced into rings + 1/4 c. prepared sweet vinaigrette What to do:
1. In medium saucepan with lid, bring 3 c. water to a boil. Add 1 c.pearl barley and return to boil. Reduce heat to low, cover and cook 45 min. or until barley is tender and liquid is absorbed.
(NOTE: Makes about 3 to 3-1/2 c. Cooked barley may be refrigerated or frozen for future use. Place cooked barley in an airtight container and refrigerate or freeze. For best results, bring cooked and chilled/frozen barley to room temperature before adding to recipes.) 2. Combine all ingredients on plate to serve. Recipe courtesy of National Barley Foods Council www.barleyfoods.org Nutritional information:
Calories: 507; Total Fat: 15g; Cholesterol: 51mg; Total Carbs: 75g; Fiber: 8g; Protein: 24g; Sodium: 229mg;
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