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After cooking barley for the first time this summer, I was hooked. Barley is so easy to cook and unlike most other salads, this salad keeps a few days in the fridge without getting soggy. It’s a robust salad, great for a picnic or as a weekday lunch. I’ve tried quite a few variations and found that barley works with almost anything you have on hand. Try this version first though because it’s delicious!
Barley Salad with Grilled Chicken, Cranberries, and Dill
Ingredients
- 1 cup barley
- 3 cups of your favourite stock
- 2 dried shiitake mushrooms
- 2 green onions, finely sliced
- ¼ cup dried cranberries
- 1 grilled chicken breast, finely chopped
- salt and pepper to taste
- 2 tbsp chopped fresh dill
Instructions
- Place one cup barley in a heavy bottomed pot with the stock and the shiitakes. Bring to a boil and then allow to simmer, covered, for about 25 minutes. Mix occasionally. Check if barley is done when it is tender and the stock is absorbed. Once cooked, take it off the stove and allow barley to cool. Chop the shiitake finely.
- In a large serving bowl, mix together the cooled barley, shiitake, chicken, cranberries, onions, dill, salt, and pepper.
- That's it! So easy and delicious! This lasts a few days and is great for a quick lunch!
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