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Barley, Chicken & Broccoli Salad

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Whenever someone asks me what is the quintessential weelicious dish, I have to sort amongst the many dishes that are super easy to prepare, take little time, are inexpensive AND are perfect for most age groups.

Well, this one totally fits the bill. It's really healthy and low in fat for the adults -- packed with protein, veggies -- plus it has a naturally sweet zip from the cranberries and orange juice for the kids.
Barley is one of my favorite grains, but you rarely see it used in recipes other then vegetable soup. It's a nutrient dense food rich in fiber, vitamin B and folic acid as well as having a yummy chewy texture. The barley I used cost 33 cents for the entire recipe which also makes it quite affordable.

Chicken, Broccoli, Dried Cranberry Salad (serves 6)

2 1/2 Cups Water
1 t. Kosher or Sea Salt divided
1 Cup Barley
2 Chicken Breast, skinless boneless
2 Cup Broccoli Florets (you could also use frozen)
1/2 Cup Dried Cranberries
2T. Orange Juice
2T. Olive Oil

1. Bring water to a boil and 1/2 tsp salt.
2. Add barley, return to a boil, reduce to simmer, cover and cook for 35 minutes.
3. Place the chicken breasts of top of the barley, without stirring. Cover and cook another 5 minutes.
4. Add the broccoli and cook another 5 minutes until chicken and barley are cooked through, for a total cooking time of 45 minutes.
5. The barley should be tender but still chewy.
6. Remove the chicken and broccoli and chop into bite size pieces.
7. Combine the chicken, barley, broccoli, dried cranberries, orange juice, oil, and 1/2 tsp of the remaining salt in a bowl.
8. Serve warm or chilled.

Barley, Chicken & Broccoli Salad  (serves 6)

  • Prep Time: 1 mins,
  • Cook Time: 45 mins,
  • Rating:
    Rate this recipe
Whenever someone asks me what is the quintessential weelicious dish, I have to sort amongst the many dishes that are super easy to prepare, take little time, are inexpensive AND are perfect for most age groups. Well, this one totally fits the bill....

Ingredients

  • 2 1/2 cups water
  • 1 teaspoon kosher or sea salt, divided
  • 1 cup barley
  • 2 chicken breast, skinless boneless
  • 2 cup broccoli florets (you could also use frozen)
  • 1/2 cup dried cranberries
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil

Preparation

  1. 1. Bring water to a boil and 1/2 tsp salt.
  2. 2. Add barley, return to a boil, reduce to simmer, cover and cook for 35 minutes.
  3. 3. Place the chicken breasts of top of the barley, without stirring. Cover and cook another 5 minutes.
  4. 4. Add the broccoli and cook another 5 minutes until chicken and barley are cooked through, for a total cooking time of 45 minutes.
  5. 5. The barley should be tender but still chewy.
  6. 6. Remove the chicken and broccoli and chop into bite size pieces.
  7. 7. Combine the chicken, barley, broccoli, dried cranberries, orange juice, oil, and 1/2 tsp of the remaining salt in a bowl.
  8. 8. Serve warm or chilled.
Barley, Chicken & Broccoli Salad

Nutrition Information

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Comments






  1. maurine

    April 14, 2013 at 8:34 pm

    Just made this cheater-style: choppes up leftover roast chicken, 10-minyte barley from Trader Joe’s, frozen broccoli. Cooked the barley and steamed the broccoli, then drain, mix, and eat. 15 minutes!

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  3. cbm

    March 6, 2013 at 8:00 pm

    Is the chicken in this cooked to begin with? If not, should it be thoroughly cooked before adding the broccoli?

    • catherine

      March 7, 2013 at 1:14 pm

      The chicken is raw to begin with! The chicken will steam when you place it on top of the barley!

  4. womancake

    September 11, 2012 at 8:26 pm

    I’m sure this is a great dish–it sure looks yummy! But unfortunately, barley does contain gluten, so this shouldn’t be labeled as gluten-free. Sorry to be a Debbie Downer. I really love your website, and so far we’ve loved everything we’ve made from it!

    • catherine

      September 12, 2012 at 10:25 am

      Thanks for the headsup, I have removed it from that section!

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  6. Karen

    January 2, 2011 at 10:39 am

    Could you use cous cous or quinoa instead of barley?

    • catherine

      January 3, 2011 at 3:37 pm

      Yes you can :)

  7. Lynn

    November 8, 2010 at 7:59 pm

    PS- I did use already cooked, shredded chicken instead of the breasts.

  8. Lynn

    November 8, 2010 at 7:58 pm

    I made this tonight, using mixed veggies instead of the broccoli. My 4-year-old loved it! I paired it with your ginger-carrot soup. Thanks!

  9. Gina

    October 8, 2010 at 6:16 pm

    I was so excited to try this recipe. Barley is a breakfast staple for us – so inexpensive and nutritious even though I add a bit of maple syrup and cinnamon to it in the morning. In making this recipe, the chicken didn’t cook in the 10 minutes it was “steaming” on top of the barley. I used 2 chicken breasts, but think you might have meant chicken cutlets which are thinner than breasts. Anyway, it took a good 20 minutes until the chicken was cooked and I had to take out the broccoli and barley sooner and basically poach the chicken. And then, it wasn’t much of a hit with my boys as I had hoped :(

  10. Lisa

    August 19, 2010 at 6:57 pm

    Catherine, Oh my, this recipe was so, so good. My kids and I devoured it tonight. I served it cold on top of fresh spinach leaves. So simple, but, absolutely devine! The only change I made was to add some freshly ground pepper. Thanks for such a great recipe that my kids loved.

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  13. KendallY

    February 8, 2009 at 11:26 pm

    Finally had a chance to try this one today. I couldn’t believe she was picking out the broccoli to just eat it by itself and asked for more. A delicious recipe — love that it is made in a single pot. I only made half, but still have plenty to eat through the week!

  14. Julia

    January 21, 2009 at 3:36 pm

    Hi, this sounds pretty easy to make and very healthy – my question is whether the chicken breast is cooked to start with? According to the recipe, it seems that the chicken is cooked total time of 10 minutes – is that correct? thanks.

  15. Emily Knowles

    January 21, 2009 at 3:26 pm

    Do you use pearled barley or whole barley for this recipie?
    Thanks!