Barley-Chicken Salad with Fresh Corn and Sweet Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Vidalia onions are sweet and juicy; rinsing them helps eliminate any strong onion smell, which your fellow passengers or coworkers will appreciate. If you can't find queso fresco, farmer cheese makes a good substitute. Ingredients:
1 1/2 tablespoons extravirgin olive oil |
1 tablespoon fresh lime juice |
1/2 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1/2 cup uncooked pearl barley |
2 cups chopped skinless, boneless rotisserie chicken breast |
1 1/2 cups fresh corn kernels (about 2 ears) |
3/4 cup finely chopped vidalia or other sweet onion, rinsed and drained |
1/2 cup (2 ounces) crumbled queso fresco |
1/2 cup chopped bottled roasted red bell peppers |
Directions:
1. Combine first 5 ingredients in a large bowl, stirring with a whisk; set aside.
2. Place barley in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain. Add barley, chicken, and remaining ingredients to oil mixture; toss well to coat. Cover and chill.
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