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Barley, Berries & Chicken Salad: Date Added: 26 Jul 2011
Listed in: Salads

2 cups cooked pearl barley (cooking directions below)
1-1/2 cups cooked and cubed chicken
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/2 cup prepared Italian salad dressing
1 cup sliced fresh strawberries

Cooking Instructions

1. Combine cooked barley, chicken, water chestnuts, celery and onions.
2. Drizzle salad dressing over barley-chicken mixture and toss with fork. Chill well.
3. To serve, spoon chilled salad into serving bowl and top with sliced strawberries. Toss lightly to mix.

Makes 4 servings.

Nutrition Information Per Serving: 337 calories, 19g protein, 14g fat, 36g carbohydrate, 51mg cholesterol, 8g fiber, 631mg sodium.

To cook pearl barley
Place 3 cups water in medium saucepan; bring to boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place any extra cooked barley in an airtight container and refrigerate or freeze up to 1 week. Add extra cooked barley to casseroles or prepared salads for extra fiber and flavor.)

Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit

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Barley, Berries & Chicken Salad
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