Barley Bean Toss         Barley Bean Picnic Salad    Turkey Barley Sesame Salad
Barley Salad Nicoise     Tuna Barley Garden Salad   Paradise Barley Fruit Salad
BLT Luncheon Salad     Easy Barley Greek Salad     Curried Barley Supper Salad
Barley Artichoke Salad  Turkey Barley Mandarin Salad
Barley Avocado Chicken Salad   Barley Walnut Vegetable Salad
Barley, Berries and Chicken Salad

Barley Avocado Chicken Salad

8 to 10 ounces precut salad greens
2 cups chopped cooked chicken
2 cups cooked pearl barley, cooking directions below
1 can (15 ounces) mandarin oranges, drained
1/2 ripe avocado, peeled, pitted and chopped
1/2 medium red onion, sliced into rings
1/4 cup prepared sweet vinaigrette

Combine all ingredients in large salad bowl. Toss gently and serve. Makes 4 entrée servings.

Per serving: 507 calories, 24g protein, 75g carbohydrate, 15g fat, 8g fiber, 51mg cholesterol, 229mg sodium.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and prepared salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.)