Curried Chicken Barley Salad Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Steps:

• In a large skillet, saute celery and onion in oil for 8-10 minutes or until crisp-tender. Add the garlic and curry; saute for 1 minute. Warm barley in the microwave; stir into skillet. Add the remaining ingredients; cook and stir until heated through.

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Steps:

• In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.