Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Summer II: Week 8, Thursday
Links:
Daily Recipes:
Teriyaki Chicken and 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.
Teriyaki Chicken and Barley Salad
Total time: 25 minutes
Grilling the chicken breasts adds lots of flavor to this hearty salad.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 3 tbs Teriyaki sauce or marinade
- 2/3 cup (3.3oz, 95gr) barley, quick cooking
- 1 1/3 cups (11oz, 330ml) chicken stock
- 1 3/4 cup (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
Instructions
- 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.
- 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: 30 minutes |
Start to cook chicken |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
