Ingredients
| InHarvest White Barleyuncooked | 2 pounds |
| Chicken meatcooked, diced | 3 pounds |
| Carrotspeeled, diced | 3 cups |
| Celerydiced | 4 cups |
| Scallionsdiced | ¾ cup |
| Yogurtplain, unsweetened, nonfat | 2 cups |
| Mayonnaise | 1¼ cups |
| Hot sauceif using Frank’s® RedHot®, increase to ⅜ cup | ¼ cup |
| Lemon juice | 3 tablespoons |
| Salt, kosher | 1½ teaspoons |
| Blue-cheese crumbles | 1½ cups |
Instructions
- Cook InHarvest White Barley according to package directions, but slightly over-cook the grains so that they remain tender when added to the dressing.
- Drain and cool the barley completely.
- Combine the barley, cooked chicken, carrots, celery and scallions. Mix well.
- Combine the yogurt, mayonnaise, hot sauce, lemon juice and salt. Blend well.
- Fold in the blue-cheese crumbles.
- 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.