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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 minutes2 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 |
Start to cook barley |
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