Teriyaki Chicken Barley Salad

Teriyaki Barley Salad

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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.


  • 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
  • 12 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


  • Chicken:
  • 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.
  • Barley:
  • 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


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