Best 9 Barley Salad With Chicken And Corn Recipes

BARLEY SALAD WITH CORN AND ZUCCHINI

Steps:

• Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
• Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

BARLEY CORN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

BARLEY SALAD WITH CHICKEN AND CORN

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.

BARLEY SALAD WITH CHICKEN, CORN, AND SCALLIONS

Steps:

• Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Using tongs, remove chicken from liquid. When cool enough to handle, shred meat into bite-size pieces.
• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450°F. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Spread in a single layer and roast, stirring halfway through, until tender and golden, about 25 minutes.
• In a large bowl, combine chicken, barley, scallion mixture, tomatoes, parsley, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with remaining 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
• Nutrition Information
• (Per Serving)
• Calories: 409
• Fat: 13g (2g Saturated Fat)
• Protein: 16.1g
• Carbohydrates: 62.4g
• Fiber: 13.2g

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING

Steps:

• Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
• While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
• Remove barley from heat (when tender) and let stand, covered, 5 minutes.
• While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
• Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY, SHRIMP, AND CORN SALAD

Steps:

• Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
• Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
• In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

CHICKEN AND CORN SALAD RECIPE BY TASTY

Steps:

• Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
• Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
• Bake the chicken breast for 20 minutes at 400 F.
• Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
• Pour the dressing over the tossed salad.
• Enjoy!

COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS

Steps:

• Cut chicken into 1-inch chunks; season with salt and pepper.
• Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
• Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
• Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
• Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

MEXICAN CHICKEN AND CORN SALAD

Steps:

• Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
• Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
• Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
• In separate small bowl whisk together lime juice, olive oil, salt and pepper.
• Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
• Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
• Serve salad with tortilla chips or add them into salad.