Name: Curried Chicken Barley Salad
Yield: 4 servings
Ingredients: 5-1/3 cups water; 1 cup uncooked medium pearl barley; 2 cups frozen peas and carrots; 2 cups cubed cooked chicken; 3/4 cup salted dry roasted peanuts; 1 celery rib with leaves, finely chopped; 1 green onion, thinly sliced; 1/2 cup mayonnaise; 1/2 cup plain yogurt; 7-1/2 teaspoons orange marmalade; 1-1/2 teaspoons spicy brown mustard; 1-1/2 teaspoons curry powder

Servings: 4 persons

5-1/3 cups water
1 cup uncooked medium pearl barley
2 cups frozen peas and carrots
2 cups cubed cooked chicken
3/4 cup salted dry roasted peanuts
1 celery rib with leaves, finely chopped
1 green onion, thinly sliced
1/2 cup mayonnaise
1/2 cup plain yogurt
7-1/2 teaspoons orange marmalade
1-1/2 teaspoons spicy brown mustard
1-1/2 teaspoons curry powder

1
In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
2
Remove from the heat; let stand for 5 minutes. Drain and cool. Place 1 in. of water in another saucepan; add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool.
3
In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion.
4
In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Curried Chicken Barley Salad

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