• Teriyaki Chicken Barley Salad; watchful owl

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    Now that we are free to travel more than 100 km from home we are heading to the Asian Supermarket. It’s summer and I am out of, or almost out of, hoisin sauce, oyster sauce, teriyaki sauce, 2 kinds of soy sauce and lots of stuff I won’t know I need until I see it. We haven’t decided yet if we’re going to indulge in lunch there. We’re not sure if we are ready for that. But I’ll definitely get a few things ‘to go’. We haven’t had any proper nems in months. And samosas. And chicken wings. And shrimp rolls. We can have an Asian tapas dinner – in France. There was a time when I only got this excited over a shoe sale….. In the meantime – for a change from the usual pasta salad, why not try a barley salad. I get a quick-cooking barley here, that only takes about 15 minutes. I love it. Click here to Pin Teriyaki Chicken Barley Salad Print Teriyaki Chicken Barley Salad Quick-cooking barley has been steamed / partially cooked so that it cooks in about 15 minutes, rather than an hour. It is as good as, and as nutritious as the regular, pearl barley. Author: Katie Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 2 servings 1x Category: Salads Scale 1x2x3x Ingredients 2 chicken breasts, boneless, skinless 3 tbs Teriyaki sauce or marinade 2/3 cup (3oz, 90gr) barley, quick cooking 1 1/3 cups (11oz, 330gr) chicken stock 15oz (450gr) red kidney beans, rinsed, drained 1/2 green bell pepper  or any other color, chopped 1/2 cup green olives, 12 – 16, sliced in half 1 – 2 tomatoes, sliced, slices cut in half or quarters 2 tbs fresh basil, chopped 2 tbs fresh chives, chopped Teriyaki Vinaigrette 1 tbs Dijon-style mustard 1 tbs Balsamic vinegar 1 tbs Teriyaki sauce or marinade 2 tbs olive oil Instructions Chicken: Spoon the Teriyaki sauce over the chicken breasts and set aside to marinate for a few minutes.  When ready, cook on barbecue grill for 10 – 12 minutes, turning once or under broiler for same amount of time or sauté in non-stick skillet for 12 – 15 minutes, until done.  When done, let rest a few minutes. Barley: Cook barley in chicken stock according to package directions.  Teriyaki Vinaigrette Whisk mustard, vinegar and Teriyaki together in a small bowl.  Drizzle in olive oil, whisking constantly, until thickened. To finish:  Slice chicken breasts.  Fluff barley, drain if needed.  Combine all ingredients in a large bowl.  Add vinaigrette, stir gently to combine and serve. Notes If you don’t have quick-cooking barley and don’t want to wait for the old-style, you could substitute rice or a small – medium pasta.Quick Mon mari has been trimming some trees by the corner of our house, near my old, but still viable, herb garden. I was going out to get some marjoram the other night and I noticed that one of the fence-posts was higher than the others. I thought he must have set something on top and then forgotten about it. I went back for my camera. Often, what I can’t see with my own eyes shows up nicely in a photo. Here he is…. Beautiful, isn’t he? He sat there, quietly, watching me watching him. Then he flew away – so silent, so graceful, so elegant. I love owls. PinterestFacebookTwitterYummlyLinkedinemail

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