Mango-Blue Cheese Barley Salad

1. 1

   In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.

2. 2

   Saute chicken until cooked through. Stir in 2 T blue cheese.

3. 3

   Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.

4. 4

   Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.

5. 5

   Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.