Nuts Fruity Barley Salad

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A little sweet, a little heat! This hearty salad makes a great summertime meal. Note: this recipe has been edited to correct my (blush) original omission of the carrot and celery! :)

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Steps

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Rinse barley well to avoid bitterness.

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Combine barley and chicken broth , bring to boil.

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Reduce heat and simmer , covered , for about 45 minutes , until barley is tender but still chewy.

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Let cool.

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Meanwhile , pull the meat off the chicken , discarding skin , bones and fat , and chop , add meat to barley in a large bowl.

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Add red onion , carrot , celery , grapes , apple and pecans.

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Toss with dressing and add salt and pepper to taste.

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Cover , chill for 1 hour or so for flavors to develop.

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Ingredients

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pearl barley, chicken broth, rotisserie-cooked chicken, red onion, carrot, celery, pecans, apple, red seedless grapes, extra virgin olive oil, red wine vinegar, dijon mustard, sugar, mayonnaise, orange juice, jalapenos, salt and pepper