This salad will make your taste buds sing! It is hearty and full of wonderful, healthy ingredients! Try using different grains. I had barley on hand, so that is what I used. I think this would be great with farro or wheat berries too.
Serves 4 ( 1-1/4 c. = 10 points +)
- 3 T. olive oil, divided
- 2 T. cider vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. sugar
- 1-1/2 c. cooked barley
- 1/4 c. chopped pecans, toasted
- 8 oz. boneless, skinless chicken breast, cooked and shredded
- 1/2 c. chopped onion
- 1 T. chopped, fresh thyme
- 1/4 c. dried cherries
- 1 oz. baby arugula
- 2 oz. goat cheese, crumbled
Combine 2-1/2 T. oil, vinegar, salt, pepper and sugar in a large bowl. Add barley, nuts, and chicken.
Place cherries in a small bowl. Cover with 1/2 c. boiling water. Let stand 10 minutes; drain and chop.
Heat remaining 1-1/2 tsp. oil in a nonstick skillet. Add onion and thyme and cook until onion is tender. Stir onions and cherries into barley mixture. Stir in arugula. Sprinkle with goat cheese.
adapted from "Cooking Light"