Reviews (2) Add Rating & Review 53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4 Martha Stewart Member Rating: 5 stars 06/16/2019 I have made this recipe for many many years. I have never made the chicken part of it I just do the salad part. I could eat this everyday I enjoy it that much. I travels very good with the dressing on the side Martha Stewart Member Rating: Unrated 08/13/2012 Very tasty-I would use maybe 4 cobs of corn of you have bigger scallions to help balance it out. It was terrific!
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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 barley salad with chicken and corn
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 cup barley 2 bunches scallions, cut into thirds crosswise and white ends halved 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn 3 tablespoons extra-virgin olive oil 1 pint grape tomatoes, halved 1/4 cup fresh parsley leaves Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded 1 tablespoon plus 2 teaspoons fresh lime juice 5 ounces baby spinach
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4 barley salad with chicken and corn
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
barley salad with chicken and corn
barley salad with chicken and corn
Ingredients
Ingredients
- Coarse salt and ground pepper 1 cup barley 2 bunches scallions, cut into thirds crosswise and white ends halved 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn 3 tablespoons extra-virgin olive oil 1 pint grape tomatoes, halved 1/4 cup fresh parsley leaves Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded 1 tablespoon plus 2 teaspoons fresh lime juice 5 ounces baby spinach
Directions
In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
Martha Stewart Member Rating: 5 stars 06/16/2019 I have made this recipe for many many years. I have never made the chicken part of it I just do the salad part. I could eat this everyday I enjoy it that much. I travels very good with the dressing on the side Martha Stewart Member Rating: Unrated 08/13/2012 Very tasty-I would use maybe 4 cobs of corn of you have bigger scallions to help balance it out. It was terrific!
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
Add Rating & Review
53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
53 Ratings 5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
5 star values: 13 4 star values: 8 3 star values: 20 2 star values: 8 1 star values: 4
Martha Stewart Member Rating: 5 stars 06/16/2019 I have made this recipe for many many years. I have never made the chicken part of it I just do the salad part. I could eat this everyday I enjoy it that much. I travels very good with the dressing on the side Martha Stewart Member Rating: Unrated 08/13/2012 Very tasty-I would use maybe 4 cobs of corn of you have bigger scallions to help balance it out. It was terrific!Martha Stewart Member
Rating: 5 stars 06/16/2019
I have made this recipe for many many years. I have never made the chicken part of it I just do the salad part. I could eat this everyday I enjoy it that much. I travels very good with the dressing on the side
Rating: 5 stars
Rating: Unrated 08/13/2012
Very tasty-I would use maybe 4 cobs of corn of you have bigger scallions to help balance it out. It was terrific!
Rating: Unrated
All Reviews for Barley Salad with Chicken and Corn
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barley Salad with Chicken and Corn
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
