Now that we are free to travel more than 100 km from home we are heading to the Asian Supermarket.
It’s summer and I am out of, or almost out of, hoisin sauce, oyster sauce, teriyaki sauce, 2 kinds of soy sauce and lots of stuff I won’t know I need until I see it.
We haven’t decided yet if we’re going to indulge in lunch there. We’re not sure if we are ready for that.
But I’ll definitely get a few things ‘to go’. We haven’t had any proper nems in months. And samosas. And chicken wings. And shrimp rolls. We can have an Asian tapas dinner – in France.
There was a time when I only got this excited over a shoe sale…..
In the meantime – for a change from the usual pasta salad, why not try a barley salad.
I get a quick-cooking barley here, that only takes about 15 minutes. I love it.
Click here to Pin Teriyaki Chicken Barley SaladPrint
Teriyaki Chicken Barley Salad
Quick-cooking barley has been steamed / partially cooked so that it cooks in about 15 minutes, rather than an hour. It is as good as, and as nutritious as the regular, pearl barley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salads
- 2 chicken breasts, boneless, skinless
- 3 tbs Teriyaki sauce or marinade
- 2/3 cup (3oz, 90gr) barley, quick cooking
- 1 1/3 cups (11oz, 330gr) chicken stock
- 15oz (450gr) red kidney beans, rinsed, drained
- 1/2 green bell pepper or any other color, chopped
- 1/2 cup green olives, 12 – 16, sliced in half
- 1 – 2 tomatoes, sliced, slices cut in half or quarters
- 2 tbs fresh basil, chopped
- 2 tbs fresh chives, chopped
- Teriyaki Vinaigrette
- 1 tbs Dijon-style mustard
- 1 tbs Balsamic vinegar
- 1 tbs Teriyaki sauce or marinade
- 2 tbs olive oil
- Spoon the Teriyaki sauce over the chicken breasts and set aside to marinate for a few minutes.
- When ready, cook on barbecue grill for 10 – 12 minutes, turning once or under broiler for same amount of time or sauté in non-stick skillet for 12 – 15 minutes, until done.
- When done, let rest a few minutes.
- Cook barley in chicken stock according to package directions.
- Teriyaki Vinaigrette
- Whisk mustard, vinegar and Teriyaki together in a small bowl.
- Drizzle in olive oil, whisking constantly, until thickened.
- To finish:
- Slice chicken breasts.
- Fluff barley, drain if needed.
- Combine all ingredients in a large bowl.
- Add vinaigrette, stir gently to combine and serve.
If you don’t have quick-cooking barley and don’t want to wait for the old-style, you could substitute rice or a small – medium pasta.Quick
Mon mari has been trimming some trees by the corner of our house, near my old, but still viable, herb garden.
I was going out to get some marjoram the other night and I noticed that one of the fence-posts was higher than the others.
I thought he must have set something on top and then forgotten about it.
I went back for my camera.
Often, what I can’t see with my own eyes shows up nicely in a photo.
Here he is….
Beautiful, isn’t he?
He sat there, quietly, watching me watching him.
Then he flew away – so silent, so graceful, so elegant.
I love owls.