Cook1 hr 10 mins
A little sweet, a little heat! This hearty salad makes a great summertime meal. Note: This recipe has been edited to correct my (blush) original omission of the carrot and celery! :)
- 1 cup pearl barley, well rinsed
- 2 1⁄2 cups chicken broth
- 1 grocer's rotisserie-cooked chicken (or 3 cans chunk chicken with dark meat, drained)
- 1⁄2 cup red onion, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup celery, chopped
- 1 cup toasted pecans, very coarse chop
- 1 medium apple, chopped
- 35 red seedless grapes, halved
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
- 2 tablespoons mayonnaise
- 1⁄4 cup fresh squeezed orange juice
- 2 tablespoons jalapenos, canned, mashed well
- salt and pepper, to taste
- Rinse barley well to avoid bitterness. Combine barley and chicken broth, bring to boil. Reduce heat and simmer, covered, for about 45 minutes, until barley is tender but still chewy. Let cool.
- Meanwhile, pull the meat off the chicken, discarding skin, bones and fat, and chop, (Or drain 3 cans of chicken.) Add meat to barley in a large bowl.
- Add red onion, carrot, celery, grapes, apple and pecans.
- Toss with dressing and add salt and pepper to taste. Cover, chill for 1 hour or so for flavors to develop.