Chicken & Barley Salad

Barley brings a chewy, nutty texture to this chicken salad that regular greens or pasta can’t match. Quick-cooking pearl barley simmers in about 10 minutes, gets cooled, then tossed with diced cooked chicken, fresh tomatoes, celery, and red onion.

The dressing is just lemon juice and Dijon mustard, which keeps things light and lets the ingredients speak for themselves. No oil, no mayo, no heaviness. The mustard adds a sharp bite that ties the earthy barley and mild chicken together.

Cooling the barley before tossing is important. Warm barley absorbs the dressing too quickly and turns mushy. Cooled barley holds its shape and stays pleasantly chewy.

Kitchen Tips

• Use leftover rotisserie chicken to skip the cooking step entirely and get this on the table even faster.
• Cook the barley until just tender, not soft. It should have a slight chew in the center.
• Drain the barley well after cooking. Excess water will dilute the dressing.
• This holds up well in the fridge overnight, making it a solid meal prep option.

Variations

• Add diced cucumber and crumbled feta for a Mediterranean twist.
• Swap barley for farro if you want a similar texture with a slightly nuttier flavor.
• Toss in a handful of fresh herbs like dill or parsley for a brighter, greener finish.