Curried Chicken Barley Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. 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 |
Directions:
1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
2. 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.
3. In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion.
4. In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours. Yield: 5-7 servings.
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