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Dill and Barley Chicken Salad

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Jun 10, 2009 12:00 am US/Pacific

Dill and Barley Chicken Salad

(CBS13) Ingredients:
• 1 cup quick-cooking barley
• 1/2 tsp salt, plus more to taste
• 2 cups chopped cooked chicken
• 1 1/2 cups grated carrot
• 1/2 cup walnut halves, toasted
• 1/4 cup dried currants
• 1/2 cup (tightly packed) chopped fresh dill
• 1/4 cup olive oil
• 3 to 4 Tbsp freshly squeezed lemon juice, to taste
Instructions
• In a heavy 2-quart Dutch oven, bring 2 1/4 cups of water to a rapid boil. Stir in the barley and 1/4 teaspoon salt

Cover and cook over medium heat until the barley is tender, about 10 minutes. Drain off any excess water. Spread on a plate to cool.

In a large bowl, combine the chicken, carrot, walnuts and currants. Add the barley and dill.

Toss in the oil, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Add more salt and lemon juice, if needed.

Notes:
• Mild-mannered, gently chewy barley makes an appealing base for a grain salad, especially for newcomers to whole grains. This colorful, refreshing mix is made with ingredients familiar to everyone and easily kept on hand. It's great to bring to a potluck

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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