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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.
  • Total Time
    Prep: 15 min. Cook: 50 min. + chilling
  • Makes
    5-7 servings

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

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Reviews

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Average Rating:
  • Kelly
    Apr 11, 2020

    I never write reviews, but really felt compelled to say how much I love this salad. I do think there may be a typo in the ingredients list, maybe should be one BUNCH of green onion, not just one green onion? I actually used two bunches, doubled the amount of curry powder, and replaced the marmalade with apricot preserves because I already had it on hand. I'm always looking for high-fiber, high-protein salads to bring to work for lunch, and this one will definitely be added to the rotation.

  • Grace1018
    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.

  • lrudolf
    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.