Barley Salad With Chicken Corn And Scallions Recipes

BARLEY CORN SALAD

Steps:

• Bring water and barley to a boil in a saucepan. Reduce heat to low, cover, and simmer until barley is tender, about 30 minutes.
• Drain any excess water from barley and transfer to a large bowl; stir in 2 tablespoons olive oil.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until slightly softened, about 2 minutes. Stir in tomatoes and scallions; cook until scallions are wilted, about 2 minutes.
• Mix corn mixture into barley in the bowl. Stir in mixed greens, lemon juice, and lemon zest. Season salad with salt and pepper.

BARLEY SALAD WITH CHICKEN AND CORN

Steps:

• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.
• In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

BARLEY CORN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING

Steps:

• Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
• While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
• Remove barley from heat (when tender) and let stand, covered, 5 minutes.
• While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
• Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

MOROCCAN CHICKEN AND BARLEY + VIDEO

Steps:

• Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

CORN, TOMATO, AND SCALLION SALAD

Steps:

• Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
• Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
• Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

BARLEY SALAD WITH CORN AND ZUCCHINI

Steps:

• Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
• Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD

Steps:

• Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.
• In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.
• To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.
• In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

BARLEY SALAD WITH CHICKEN, CORN, AND SCALLIONS

Steps:

• Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Using tongs, remove chicken from liquid. When cool enough to handle, shred meat into bite-size pieces.
• In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
• Meanwhile, preheat oven to 450°F. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Spread in a single layer and roast, stirring halfway through, until tender and golden, about 25 minutes.
• In a large bowl, combine chicken, barley, scallion mixture, tomatoes, parsley, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with remaining 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
• Nutrition Information
• (Per Serving)
• Calories: 409
• Fat: 13g (2g Saturated Fat)
• Protein: 16.1g
• Carbohydrates: 62.4g
• Fiber: 13.2g