CURRIED CHICKEN BARLEY SALAD

Curried Chicken Barley Salad image

A trip through the potluck line at a 4-H supper introduced me to this luscious cold summer salad. The ingredients sound a bit unusual, but they blend beautifully together. Besides cooking, I enjoy crafting, gardening and watching birds and wildlife that populate our rural area.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 5-7 servings.

Number Of Ingredients 13

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Ingredients

5-1/3 cups water
1 cup uncooked medium pearl barley
2 cups frozen peas and carrots
2 cups cubed cooked chicken
3/4 cup salted dry roasted peanuts
1 celery rib with leaves, finely chopped
1 green onion, thinly sliced
DRESSING:
1/2 cup mayonnaise
1/2 cup plain yogurt
7-1/2 teaspoons orange marmalade
1-1/2 teaspoons spicy brown mustard
1-1/2 teaspoons curry powder

Steps:

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. , Remove from the heat; let stand for 5 minutes. Drain and cool. Place 1 in. of water in another saucepan; add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool., In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion. , In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 434 calories, Fat 24g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 311mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 7g fiber), Protein 20g protein.