Barley asparagus chicken salad

Seasonal grilled asparagus adds colour and texture to this unique salad. Look for pot barley in your grocery store. It needs to cook a bit longer but adds a wonderful chewiness to this salad.

Ingredients

• 1 cup (250 mL) pot barley
  
• 2 1/2 cups (625 mL) sodium reduced vegetable broth
  
• 2 cloves garlic, minced
  
• 2 tsp (10 mL) chopped fresh thyme
  
• 2 tsp (10 mL) canola oil
  
• 1 bunch asparagus, trimmed
  
• 2 cups (500 mL) cooked chopped chicken
  
• 1/4 cup (50 mL) chopped fresh parsley

Directions

1. 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.
2. 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.

Tip: 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.

Nutritional info per serving (1 of 6)

• Calories 239
  
• Protein 17 g
  
• Total Fat 6 g
  Saturated Fat 1 g
  Cholesterol 42 mg
• Carbohydrates 30 g
  Fibre 7 g
  Sugars 2 g
  Added sugars 0 g
• Sodium 241 mg
  
• Potassium 301 mg
  
  

  Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.