Barley Bean Toss         Barley Bean Picnic Salad    Turkey Barley Sesame Salad
Barley Salad Nicoise     Tuna Barley Garden Salad   Paradise Barley Fruit Salad
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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.)