Chicken and Grilled Stone Fruit Barley Salad

Hulled barley lends a chewy texture and toasty flavor that contrast beautifully with the sweetness of the grilled fruit. The chicken makes this a salad that eats like a meal. Diced pork, even salmons can be substituted, or, omit all the meat and make it vegetarian.

Makes 4 to 6 servings

1 1/2 cups hulled barley (can substitute pearl barley*)
8 cups water
2 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 1/2 teaspoons grated ginger zest
1 teaspoon Dijon mustard
Sea salt, to taste
Ground pepper, to taste
2 ripe nectarines, halved and pitted
2 ripe peaches, halved and pitted
2 cups (1/4-inch) cubed cooked chicken breast (about 10 ounces)
1/3 cup thinly julienned red onion
1/4 cup chopped fresh cilantro

*If substituting pearl barley, there is no need to soak it. Decrease the cooking time to 40 to 45 minutes.

In a medium saucepan, soak the barley in the water for at least 2 and up to 12 hours. Bring water to a boil, cover, and reduce heat. Simmer until the barley is tender, about 1 hour to 1 hour and 10 minutes. Drain, then transfer to a large bowl and cool to room temperature; set aside.

In a small bowl, whisk together 2 tablespoons of the oil, lemon and orange juices, ginger, and Dijon mustard. Season to taste with salt and pepper, then toss into the barley salad, stirring to combine well.

Clean and heat the grill or a grill pan set over medium-high heat. Evenly brush the remaining oil over the fruit. Cook for 3 minutes on each side or until slightly softened and well marked; let cool. Cut the fruit into cubes. Add the fruit, chicken, onion, and cilantro to the barley, tossing gently.

TD&N Nutrient Analysis for 6 servings: Calories: 400; Total Fat: 15 g; Saturated Fat: 3 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 7 g; Cholesterol: 21 mg; Sodium: 242 mg; Carbohydrates: 54 g; Fiber: 10 g; Protein: 14 g

Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition