Friday, September 24, 2010

Barley, Apple, and Chicken Salad

This is great autumn meal. Healthy, easy and can be made hours ahead of time. This makes A LOT. Scale down if you need to; I like to have leftovers for lunch

You'll need:
6-8 cups cooked barley (one package of Quaker quick cooking barley is fine)
1 red onion, sliced
2 lbs chicken breasts, boneless and skinless (you can also use leftover cooked chicken)
2 xtra large or 3 large or 4 medium (you get the point) apples

For the dressing:
3/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup Dijon mustard
1/4 cup brown sugar or agave or white sugar

Cut the chicken into bite sized chunks and poach by dropping into boiling water until cooked through.
It won't take long.
Meanwhile, combine dressing ingredients and whisk or shake in a jar.
Chop the apples into bite size chunks and drop them in the dressing so they won't brown.
When the chicken is cooked toss with the apples in the dressing to coat.
Toss in the onion and then the barley and stir together well. Make sure the dressing is well distributed.
Cover and place in the refrigerator until needed.

Whisking the dressing

Toss in the apple. You may want to stop whisking at this time. Apples don't whisk well.

Toss in the chicken...the onion is next but I didn't photo it.

It tastes much better than it looks :/
I hope you agree.

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