Nuts! Fruity Barley Salad

READY IN: 1hr 30mins
Recipe by Chef PotPie

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! :)

Top Review by Leslie

Wow, you have a winner on your hands here! I was really not too sure if this would be to my liking or not, but I have to say it was fabulous! Delicious blend of flavours, we were pleasantly surprised by this. I did take off a star, but only because it is an RSC recipe, otherwise I wouldn't have bothered, and just written to you about this personally Chef PotPie. The reason for the 4 stars was that there is nothing in the ingredient list about carrots and celery being part of the recipe ingredients, but it was in the directions. I thought I had all the ingredients until I got to step 3 LOL. Luckily I had carrots on hand, but I didn't have celery, so this was minus the celery. I assumed I was to use a raw carrot, so I chopped one medium raw carrot into the salad. Hope that was correct! I would have liked a little more dressing as well, and may just up the amounts for that the next time I make this. YES, there will be a next time, we really, really loved it! Thanks for posting a creative and delicious recipe! :)

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add red onion, carrot, celery, grapes, apple and pecans.
  4. Toss with dressing and add salt and pepper to taste. Cover, chill for 1 hour or so for flavors to develop.

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