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.


  1. 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.

  2. 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.

  3. Turn chicken; add ginger and garlic to pan. Cook 6 to 8 minutes or until chicken is browned and no longer pink in center. Cook to internal temp of 165°F. Reduce heat to medium; stir in coconut milk. Cook until heated through.

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


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.