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Recipe in: Salads

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Teriyaki Chicken and Barley Salad

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Teriyaki Chicken and Barley Salad

Total time: 25 minutes
      Grilling the chicken breasts adds lots of flavor to this hearty salad. 

Teriyaki Chicken and Barley 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.