Photo: Anna Pelzer
Barley Salad with Grilled Chicken, Cranberries and Dill
7 ingredients
10 min + 25 min
6
openrecipes
After cooking barley for the first time this summer, I was hooked. Barley is so easy to cook and unlike most other salads, this salad keeps a few days in the fridge without getting soggy. It’s a robust salad, great for a picnic or as a weekday lunch. I’ve tried quite a few variations and found that barley works with almost anything you have on hand. Try this version first though because it’s delicious!
Estimated Nutrition (whole recipe, rough)
637
Calories
41g
Protein
19g
Fat
80g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Barley
- 3 cups Stock (Vegetable, Chicken Or Your Preferred Type)
- 2 whole Dried Shiitake Mushrooms
- 1 whole Boneless, Skinless Chicken Breast, Grilled And Finely Chopped
- ¼ cups Dried Cranberries
- 2 whole Green Onions, Finely Sliced
- 2 Tablespoons Fresh Dill, Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes