2 cups water
1 cup quick cook barley, uncooked
PAM® Organic Canola Oil No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into small pieces
1/2 teaspoon kosher salt, divided
1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons Pure Wesson® Canola Oil
2 tablespoons Gulden's® Spicy Brown Mustard
1 tablespoon honey
1 cup cut-up fresh strawberries
1 cup fresh blueberries
1/2 cup chopped walnuts, toasted
3 tablespoons chopped fresh basil or mint
Lettuce leaves, optional
Chicken Barley Salad
|% Daily Value|
|Total Fat||21 g||33%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||7 g||27%|
|Vitamin C||36 mg||61%|
|Vitamin A||170 iu||3%|
Bring water in medium saucepan to a boil over high heat. Stir in barley, cover, reduce heat and simmer 10 to 12 minutes or until tender. Remove from heat; let stand 5 minutes. Drain, if necessary, and spread in shallow pan to cool.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat until hot. Sprinkle chicken with half of the salt. Place chicken in skillet and cook 5 to 7 minutes or until no longer pink, stirring several times. Remove from skillet and cool 5 minutes.
Whisk together orange peel, orange juice, lime juice, oil, mustard, honey and the remaining salt in small bowl until blended.
Place barley and chicken in large bowl. Add orange juice mixture and stir to combine. Add strawberries, blueberries, walnuts and basil; toss together. Serve immediately, on lettuce leaves, if desired. Salad is best at room temperature.
To toast nuts, spread in ungreased pan. Bake in preheated 350°F oven 10 minutes or until light brown, stirring occasionally.
Chicken Barley Salad
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