Best 2 Barley Chicken And Fig Salad Recipes

Welcome to a culinary journey where flavors dance harmoniously in every bite. Discover the Barley, Chicken, and Fig Salad, a delightful symphony of textures and tastes that will tantalize your senses. This wholesome salad boasts a medley of wholesome barley, succulent chicken, and sweet, juicy figs, all enveloped in a vibrant dressing that brings the dish to life. Alongside this star recipe, you'll find a treasure trove of other culinary gems, including a refreshing Barley and Arugula Salad, a hearty Barley and Lentil Soup, and a tempting Barley Risotto with Spinach and Mushrooms. Each recipe is a testament to the versatility and goodness of barley, showcasing its ability to transform simple ingredients into extraordinary dishes. Whether you're seeking a light and refreshing lunch option, a comforting and nourishing soup, or a flavorful and satisfying main course, this collection of barley recipes has something for every palate and occasion. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

BARLEY SALAD WITH CHICKEN AND CORN

Barley Salad with Chicken and Corn image

Barley, a whole grain, makes this salad with corn satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
1 cup barley
2 bunches scallions, cut into thirds crosswise and white ends halved
2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved
1/4 cup fresh parsley leaves
Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach

Steps:

In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

Nutrition Facts : Calories 409 g, Fat 13 g, Fiber 13 g, Protein 16 g

GRILLED CHICKEN WITH BARLEY

Grilled Chicken with Barley image

With this meal's delicious, fresh flavors, perfect portion size and balance of nutrition, you're getting a big reward for just a little effort. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup lemon juice
1 tablespoon plus 1 teaspoon canola oil, divided
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup medium pearl barley
1/4 teaspoon salt
1 medium carrot, chopped
1 small sweet red pepper, chopped
3 green onions, thinly sliced
1/4 teaspoon pepper

Steps:

In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

Nutrition Facts : Calories 270 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, ripe figs. If fresh figs are unavailable, you can use dried figs, but be sure to soak them in warm water for 30 minutes before using.
To make the barley, rinse it well before cooking. This will help to remove any dirt or debris.
Cook the barley according to the package directions. Once cooked, fluff it with a fork and set it aside to cool.
While the barley is cooking, prepare the chicken. Season the chicken breasts with salt and pepper, then grill them over medium heat until cooked through.
Once the chicken is cooked, let it cool slightly, then shred it with two forks.
To assemble the salad, combine the barley, chicken, figs, arugula, and walnuts in a large bowl. Drizzle with the dressing and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This barley, chicken, and fig salad is a delicious and healthy meal that is perfect for summer gatherings. The barley is a good source of fiber and protein, the chicken is a lean protein, and the figs are a good source of antioxidants. This salad is also easy to make and can be tailored to your own taste preferences. For example, you can add more or less arugula, walnuts, or dressing, or you can use different types of cheese.