Easy and perfect for a weekend lunch or busy weekday dinner. It takes about 15 mins total. You can use with mayo or raspberry vinaigrette or a little of both ☺
1 c. quick cooking barley
2 cups broccli florets
½ c. sweetened dried cranberries
1 pkg. fully cooked grilled chicken strips (or you can boil a breast or two and shred it)
½ c. walnuts
1/8 tsp. salt
¾ c. raspberry vinaigrette dressing or light mayo
4-8 romaine lettuce leaves
1 Bring 3 cups water to boil in med sauce pan
2 Stir in barley, reduce heat and cook 6 mins. Add broccoli, and continue to cook for 3 mins. Stir in cranberries, cook 1 min then drain.
3 Transfer barley mixture to a serving bowl, and stir in chicken pieces, walnuts and salt. Pour vinaigrette over salad and gently stir to combine. Place on top of romaine. Serve slightly warm or at room temp.
( I have tried with mayo and vinaigrette and my favorite way is with a little of both)
Happy cooking,
Chaeli
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