Barley Salad with Chicken and Corn | Everyday Food with Sarah Carey

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu offers a plant-based alternative, while chickpeas are budget-friendly.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: parmesan

Goat cheese is lower in fat, and parmesan is often less expensive.

Cook barley in boiling water until tender, about 30-40 minutes.

Grill chicken breast until cooked through, about 6-8 minutes per side.

Let chicken rest, then slice into strips.

In a large bowl, combine cooked barley, grilled chicken, corn, diced red bell pepper, chopped green onion, and chopped cilantro.

In a separate bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and black pepper.

Pour dressing over the salad and toss to combine.

Fold in diced avocado and halved cherry tomatoes gently.

Sprinkle feta cheese on top before serving.

Cooking Techniques

Spice Level:

Allergens