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Curried Chicken Barley Salad

 Curried Chicken Barley Salad
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.
5-7 ServingsPrep: 15 min. Cook: 50 min. + chilling


  • 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
  • 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


  • 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

2 of 2

Curried Chicken Barley Salad (continued)

Directions (continued)

  • barley mixture; toss to coat. Cover and refrigerate for 2-3 hours.
  • Yield: 5-7 servings.
Nutritional Facts: 1 serving (1 cup) equals 434 calories, 24 g fat (4 g saturated fat), 44 mg cholesterol, 311 mg sodium, 36 g carbohydrate, 7 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.