Buffalo Chicken and Barley Salad

Ingredients

InHarvest White Barleyuncooked2 pounds
Chicken meatcooked, diced3 pounds
Carrotspeeled, diced3 cups
Celerydiced4 cups
Scallionsdiced¾ cup
Yogurtplain, unsweetened, nonfat2 cups
Mayonnaise1¼ cups
Hot sauceif using Frank’s® RedHot®, increase to ⅜ cup¼ cup
Lemon juice3 tablespoons
Salt, kosher1½ teaspoons
Blue-cheese crumbles1½ cups

Instructions

  1. Cook InHarvest White Barley according to package directions, but slightly over-cook the grains so that they remain tender when added to the dressing.
  2. Drain and cool the barley completely.
  3. Combine the barley, cooked chicken, carrots, celery and scallions. Mix well.
  4. Combine the yogurt, mayonnaise, hot sauce, lemon juice and salt. Blend well.
  5. Fold in the blue-cheese crumbles.
  6. Pour the dressing over the salad ingredients and mix well to distribute the dressing.

Recipe Notes

Yield: 28 1-cup servings

Serving Size: 1 cup

Recipe Tips:
The meat/meat alternate contribution is calculated on an ounce-to-ounce basis.If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.