Warm Mediterranean Chicken & Barley Salad Recipe

This warm barley salad fits our Balanced Lifestyle and is DASH-friendly.
  • Ready in: 2 hours, 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 2 hours, 15 minutes
  • By:
  • Servings: 6 servings

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ingredients

cooking methods

  • Bake
  • Stovetop

directions

  1. Combine first 5 ingredients and 2 tablespoons Avocado Oil in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate 2 hours or up to overnight.
  2. Preheat oven to 375°F. Prepare barley according to package directions. Remove chicken from bag; discard bag with marinade. Place chicken on a greased baking sheet. Bake 12-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
  3. Meanwhile, in small microwave-safe dish, combine remaining 2 tablespoons Avocado Oil, Dried Tomato & Garlic Pesto Mix, and 2 tablespoons water. Microwave on HIGH 30 seconds. Chop chicken.
  4. In large bowl, combine prepare barley, chopped chicken, prepared pesto and remaining ingredients. Toss to coat well. Serve warm over a bed of baby spinach, if desired.

Makes 6 servings.

Make Ahead: Prepare step 1 up to 1 day ahead.

Nutrition per Serving: Calories: 410 Total Fat: 16g Sat. Fat: 2.5g Cholest: 60mg Sodium: 470mg Carbs: 45g Fiber: 2g Sugar: 2g Protein: 25g

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