Teriyaki Barley Salad

1. 1

   In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.

2. 2

   Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

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