Best Barley Salad With Chicken And Corn Recipes

BARLEY SALAD WITH TOMATOES AND CORN

Barley Salad With Tomatoes and Corn image

Make and share this Barley Salad With Tomatoes and Corn recipe from Food.com.

Provided by katew

Categories Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup pearl barley
1 cup basil leaves, tightly packed
3/4 cup parmesan cheese, grated
1/3 cup olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, halved
2 cups corn kernels
salt and pepper

Steps:

Boil large pot of water, add barley.
Reduce heat, cover, simmer 50 minutes till tender.
Drain and rinse under cold running water.
In food processor, puree basil, cheese, oil and garlic.
Season to taste.
In bowl, toss basil mix through barley.
Add corn and tomatoes.
Can be made 2 days ahead and refrigerated.

BARLEY SALAD WITH CHICKEN, CORN, AND SCALLIONS

Barley Salad with Chicken, Corn, and Scallions image

Categories Salad Chicken Roast Barley Corn Simmer Boil

Yield serves 4

Number Of Ingredients 10

Ingredients

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 cup pearl barley
2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise
2 1/2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)
3 tablespoons olive oil
1 pint grape tomatoes, halved
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach

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 CORN SALAD

Barley Corn Salad image

A terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! -Mary Ann Kieffer of Lawrence, Kansas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 cups cooked medium pearl barley
2 cups frozen corn, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
3 green onions, chopped
1 tablespoon minced fresh cilantro
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 156 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges