• 1 lb cooked, cubed chicken breast

• 2 c. hulled barley, cooked

• 1 T. extra virgin olive oil (EVOO)

• 1 1/2 tsp. honey Dijon mustard

• 1 T. lemon juice

• 1/8 tsp ginger, powdered

• 2 fresh ripe peaches, pitted and halved

• 1/3 c. red onion, thinly julienned

• 2 T. fresh cilantro, chopped

• salt and pepper to season

Directions: 

Prepare barley as directed until tender.  Transfer to a large bowl and cool to room temperature.  

In a small bowl whisk EVOO, honey Dijon mustard, lemon juice, and ginger.  Stir mixture into barley.

Clean and heat grill to medium-high heat.  

Cook peaches about 3 minutes on each side until slightly softened and well marked.  Cool and cut the fruit into cubes.  

Add and gently toss peaches, chicken, onion, and cilantro to the barley mixture.    

*Recipe can be served warm or as a cold salad.    *Diced salmon makes a great substitute for chicken. 

*Instant Pearl Barley can be substituted if little prep time is available.  

*Note, instant barley is more refined than hulled barley, but still a great source of nutrition.  

Servings: 4

Nutrition Facts:    260 calories,  16.5 gm protein,  7 gm fat,  4 gm fiber