Mango-Blue Cheese Barley Salad |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We eat this without the greens, but plan to try it with the greens next time we make it. Ingredients:
1 lb chicken breast, cubed |
2 tablespoons hot sauce |
4 tablespoons blue cheese, crumbled, divided |
1/3 cup barley (the regular kind) |
1/2 cup pecan pieces, toasted |
1 mango, thinly sliced |
6 cups mesclun |
1/4 cup balsamic vinaigrette |
Directions:
1. In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
2. Saute chicken until cooked through. Stir in 2 T blue cheese.
3. Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
4. Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
5. Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.
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