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Barley & Lentil Power Salad with Ginger Curry Chicken

This chunky salad is easy to make ahead, so it’s ready and waiting for the chicken and rich, warm coconut curry-flavored dressing. The flavors get even better if packed up and carried for a lunch away from home. Substitute sweet basil if you can’t find the Thai version.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

SALAD
1/2 cup uncooked quick-cooking barley
1 can (15 ounces) cooked lentils, rinsed and drained
1 cup chopped sugar snap peas or frozen peas, thawed
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 small jalapeño chile, finely chopped
1/2 cup fresh Thai basil and cilantro leaves
CHICKEN
1 tablespoon olive oil
2 to 3 (14 ounces) Just BARE® Hand-Trimmed Boneless Skinless Breast Fillets
1 teaspoon curry powder
1 teaspoon brown sugar
Coarse salt and freshly ground pepper
1/4 cup julienned fresh gingerroot
4 cloves garlic, finely chopped
1 can (14 ounces) lite or regular coconut milk, mixed until well blended
Coarse salt to taste

Instructions 

Cook barley according to package directions. Meanwhile, place remaining salad ingredients in a large bowl. Rinse barley with cool water; drain and add to salad. Toss well.

Heat oil in large skillet over medium-high heat. Add chicken; sauté 3 minutes. Sprinkle with curry, brown sugar, salt and pepper. Continue cooking 4 to 5 minutes.

Turn chicken; add ginger and garlic to pan. Cook 6 to 8 minutes or until chicken is browned and no longer pink in center. Reduce heat to medium; stir in coconut milk. Cook until heated through.

Slice the chicken; serve over salad in shallow bowls. Pour warm coconut dressing over each serving.

Variations 

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.

Cuisine 
See Nutrition Information
Cooking Method 
Leaf

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