Barley, Chicken & Broccoli Salad

barley-chicken-broccoli-salad.jpg

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.

[amd-recipeseo-recipe:467]

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Barley, Chicken & Broccoli Salad (serves 6)

Prep Time: 1 mins Cook Time: 45 mins

egg free

nut free

dairy free

Ingredients

  • 2 1/2 Cups water
  • 1 tsp 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. 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.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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11 comments

  • Emily Knowles

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

    leave a comment

  • Julia

    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.

    leave a comment

  • KendallY

    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!

    leave a comment

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    [...] Blueberry Cream Cheese French Toast Lunch: Barley, Chicken & Broccoli Salad, Cheese Wafers and a Banana Dinner: Miso Marinated Fish, Glazed Carrots and Steamed Edamame Snack: [...]

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  • Lynn

    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!

    leave a comment

  • Lynn

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

    leave a comment

  • Karen

    Could you use cous cous or quinoa instead of barley?

    leave a comment

    • Catherine

      Yes you can :)

      leave a comment

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  • Maurine

    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!

    leave a comment