Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 6 servings

Ingredients

  • 1 cup pot barley
  • 2 1/2 cups sodium reduced vegetable broth
  • 2 cloves garlic minced
  • 2 tsp chopped fresh thyme
  • 2 tsp canola oil
  • 1 bunch asparagus trimmed
  • 2 cups cooked chopped chicken
  • 1/4 cup chopped fresh parsley

Instructions

  • In a saucepan, bring barley, broth, garlic and thyme to boil.
  • Reduce heat to a simmer, cover and cook for about 30 minutes or until tender but still slightly chewy. Set aside.
  • Meanwhile, toss oil with asparagus and place on greased grill over medium high heat for about 8 minutes or until tender crisp.
  • Remove to cutting board and chop into 1 inch (2.5 cm) pieces.
  • Add to barley along with chicken and parsley; stir to combine.
Nutrition Facts
Barley asparagus chicken salad
Amount per Serving
Calories
239
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
42
mg
14
%
Sodium
 
241
mg
10
%
Potassium
 
301
mg
9
%
Carbohydrates
 
30
g
10
%
Fiber
 
7
g
29
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

This is a great place to use leftover roast or grilled chicken, pork or steak. For a new taste combination stir in grilled salmon instead of the chicken.

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