Рецепт Curried Chicken and Barley Salad
It's time again for Secret Recipe Club reveal! My blog assignment this month was Mellissa's blog A Fit & Spicy Life. Mellissa is originally from Wisconsin, and I lived there until a couple weeks ago, so we have that in common. She also loves to try new recipes. Oh, wow - Mellissa says she rarely makes the same thing twice, and with 1800+ posts on the blog, you can believe there are plenty of amazing recipes to choose from.
I kept thinking I had a recipe picked out, and then I kept looking - I could not stop - and kept finding more and more things I want to try. Here's the short list:
I finally decided on this salad, which just happens to be Mellissa's latest recipe and the first one I saw when I visited her blog.
Curried Chicken and Barley Salad
adapted from A Fit & Spicy Life's Bombay Chicken Salad
Ingredients:
Salad
- 3/4 cup barley
- 1 tsp curry powder
- 1/4 tsp sugar
- 1/4 tsp cumin
- Salt/Pepper
- 1 lb boneless chicken breasts
- 1 mango, diced (How to cut a mango)
- 1/2 cup dried cranberries
- 4 green onions, sliced
- 1/4 cup toasted sunflower seeds
- Dressing
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tsp honey
- 1/4 tsp curry powder
- Salt/Pepper
Instructions:
Cook barley according to package directions then rinse with cold water and pour into large bowl.
Combine curry powder, sugar, salt/pepper, and cumin. Coat chicken with spices and grill until cooked through; 5-6 minutes each side. Allow to rest 5 minutes, and cut into bite sized pieces.
Toss mango, cranberries, green onions, and sunflower seeds with barley. Add chicken.
Whisk together lemon juice, honey, olive oil, curry powder, & salt/pepper. Pour over salad and mix lightly. Adjust salt and pepper to taste.
Refrigerate for at least an hour to let the flavors blend.
Serves 4
Yum! So many awesome flavors here - the curry, the tanginess of the cranberries, the sweetness of the mango... We really, really liked this salad. It's perfect for a cool summer meal, and very filling. Mellissa's recipe called for Trader Joe's Harvest Grains Blend, which looks really good, but I couldn't find anything like it in my grocery store, and I didn't have time to get it from Amazon. So I went with the 'or any grain' part of the recipe and chose barley. One of our friends brought a barley salad to a potluck a few weeks ago, and it was so good. I had never had barley in a salad or even thought about using it - and would not have thought of it for this if she hadn't brought that salad. It is really good.
The only change I really made to this recipe (besides using the barley) is that I added more green onions. I started out with 2 - the recipe called for 1 - but then I decided it needed at least 4. They add that extra touch of color to the salad and a fresh, bright flavor. (Pictures were taken with 2 green onions; I added more later.)
I also made Mellissa's Salmon with Chickpeas and Spinach - because there were so many great-looking recipes to choose from, I couldn't pick just one, could I? My husband and my brother both thought there was "too much green" in this, but I thought it was wonderful. The flavor of the salmon? Amazing! (You'll have to click the link to get the recipe.)
Be sure to check out A Fit & Spicy Life. I'm sure you'll find a few recipes you'll want to try!