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tariyaki salad
Chicken Teriyaki Barley Salad

Menu Plan for the week of August 23, 2013: Day 6 Recipes

Chicken Teriyaki Barley Salad

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     With quick-cooking barley, this salad is fast and easy.  The chicken and barley cook in the same amount of time.   Use the rest of the pepper from the Niçoise pasta salad.

Teriyaki Chicken and Barley Salad                  Preparation and cooking time:  25 minutes
      Grilling the chicken breasts adds lots of flavor to this hearty salad. 

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
1/2 green bell pepper  or any other color
1/2 cup green olives, 12 - 16
1 - 2 tomatoes
2 tbs fresh basil
2 tbs fresh, snipped chives
Teriyaki Vinaigrette:
1 tbs Dijon-style mustard
1 tbs Balsamic vinegar
1 tbs Teriyaki sauce or marinade
2 tbs salad olive oil

The 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. 
The barley:  Cook barley in chicken stock according to package directions. 
The rest:  Open, drain and rinse beans.  Chop green pepper. Cut tomatoes into slices, then quarters.  Slice olives in half. Snip herbs.  Make vinaigrette. 
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.

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
dish for marinating
, small saucepan, lid, small bowl,
whisk, strainer, barbecue grill or large skillet
Turn on / light barbecue grill
Spoon Teriyaki sauce over chicken, set aside
Open, drain, rinse beans
Cut pepper, olives, tomato

Start to cook barley
Start to cook chicken
Make vinaigrette
Turn chicken
Snip herbs
Fluff barley
Remove chicken, slice
Put all ingredients in a large bowl, add vinaigrette, stir
Serve

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