Curried Chicken Barley Salad Recipe

3.5 2 2
Curried Chicken Barley Salad Recipe
Curried Chicken Barley Salad Recipe photo by Taste of Home
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Curried Chicken Barley Salad Recipe

Read Reviews
3.5 2 2
Publisher Photo
A trip through the potluck line at a 4-H supper introduced me to this luscious cold summer salad. The ingredients sound a bit unusual, but they blend beautifully together. Besides cooking, I enjoy crafting, gardening and watching birds and wildlife that populate our rural area.
MAKES:
5-7 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min. + chilling
MAKES:
5-7 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min. + chilling

Ingredients

  • 5-1/3 cups water
  • 1 cup uncooked medium pearl barley
  • 2 cups frozen peas and carrots
  • 2 cups cubed cooked chicken
  • 3/4 cup salted dry roasted peanuts
  • 1 celery rib with leaves, finely chopped
  • 1 green onion, thinly sliced
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 7-1/2 teaspoons orange marmalade
  • 1-1/2 teaspoons spicy brown mustard
  • 1-1/2 teaspoons curry powder

Directions

In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
Remove from the heat; let stand for 5 minutes. Drain and cool. Place 1 in. of water in another saucepan; add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool.
In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion.
In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours. Yield: 5-7 servings.
Originally published as Curried Chicken Barley Salad in Country Woman May/June 2002, p31

Nutritional Facts

1 cup: 434 calories, 24g fat (4g saturated fat), 44mg cholesterol, 311mg sodium, 36g carbohydrate (9g sugars, 7g fiber), 20g protein.

  • 5-1/3 cups water
  • 1 cup uncooked medium pearl barley
  • 2 cups frozen peas and carrots
  • 2 cups cubed cooked chicken
  • 3/4 cup salted dry roasted peanuts
  • 1 celery rib with leaves, finely chopped
  • 1 green onion, thinly sliced
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 7-1/2 teaspoons orange marmalade
  • 1-1/2 teaspoons spicy brown mustard
  • 1-1/2 teaspoons curry powder
  1. In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
  2. Remove from the heat; let stand for 5 minutes. Drain and cool. Place 1 in. of water in another saucepan; add peas and carrots. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain and cool.
  3. In a large bowl, combine the barley, peas and carrots, chicken, peanuts, celery and green onion.
  4. In a small bowl, whisk together the dressing ingredients. Pour over barley mixture; toss to coat. Cover and refrigerate for 2-3 hours. Yield: 5-7 servings.
Originally published as Curried Chicken Barley Salad in Country Woman May/June 2002, p31

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MY REVIEW
Grace1018 User ID: 7559734 85267
Reviewed Jan. 19, 2014

"My family loves this salad! I did put extra curry powder and spicy brown mustard. I used Quacker 10 minute barley. And I used cashews instead of peanuts. And I used 3 ribs of celery."

MY REVIEW
lrudolf User ID: 1219621 109212
Reviewed Oct. 28, 2010

"I am not usually a fan of chicken salad but I thought that this one sounded good because of the peanuts and curry powder. Unfortunately I thought it was a little bland."

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