Turkey, Barley & Mushroom Salad

Turkey Barley Salad

This is a full meal salad, with south Asian  flavors.


  • 10oz (300gr) turkey cutlets, cut into strips
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 4oz (125gr)  mushrooms, trimmed, sliced
  • 1 small – medium zucchini (courgette), quartered lengthwise, then sliced
  • 4 tsp olive oil
  • 2 tbs teriyaki sauce
  • 1/2 cup quick-cooking barley
  • 1 cup chicken broth
  • lettuce for 2 large salads
  • Peanut Vinaigrette:
  • 2 tbs peanut butter
  • 2 tbs sherry vinegar
  • 2 tbs salad olive oil


  • Cook barley in chicken broth until tender.
  • Uncover and allow to cool until needed.
  • Heat 3 tsp oil in a large skillet.
  • Add onion, mushrooms and stir-fry until onion is just tender.
  • Add garlic, zucchini, and stir-fry until zucchini just starts to soften.
  • Add 1 tbs teriyaki sauce and stir well to combine.
  • Remove to a plate.
  • Add remaining 1 tsp oil and turkey to skillet.
  • Stir-fry until turkey is cooked through, 4 – 5 minutes.
  • Add remaining 1 tbs teriyaki sauce, stir to combine and remove from heat.
  • Prepare lettuce and put into large salad bowl.
  • Add vinaigrette and toss well to combine.
  • Add barley, vegetables and turkey, toss gently and serve.
  • Peanut Vinaigrette:
  • Whisk all ingredients well


I use quick-cooking barley which is done in just 15 minutes. You could also use rice – or skip it.


Keywords: salad, main course salad, turkey, mushrooms, barley

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