I don’t like salads, and for most of the year I won’t eat anything colder than room temperature. But there are a precious few salads that manage to stay in my rotation. This chicken barley concoction is good hot or cold, in winter or summer, and relatively quick and affordable. I made it this week for a dinner potluck, as it’s simple & healthy, no one has to ask “what IS that?” and it can hang out on a counter without being high maintenance.
Chicken Barley Salad
serves 4; 35 minutes to table
3/4 cup pearled barley
2 cups baby arugula
2 cups shredded roast turkey or chicken (I use rotisserie chicken from the grocery)
1/2 cup dried cranberries
3 tb extra virgin olive oil
1 lemon, juiced
salt & pepper, to taste
1. Put the barley in a saucepan (that has a tight lid) with 2 cups water or broth. Bring to a boil, sprinkle with salt, then reduce heat, cover with lid, & simmer for 20 mins. Rinse in cold water.
2. Mix barley with the other ingredients in a large bowl. Season with salt and pepper. Serve immediately or refrigerate.
Note: This could easily be “Clean” / gluten-free by substituting rice or millet for the barley.