Chicken and Barley Salad Michoacan

  • Yield servings

Ingredients

Chicken:
3/4 pound boneless chicken tenders
2 tablespoons freshly squeezed lime juice
2 tablespoons orange juice
1 tablespoon extra virgin olive oil
1 tablespoon ancho chili powder
1 tablespoon finely chopped cilantro
1 teaspoon salt
Barley:
3 cups water
1 cup pearl barley
1 tablespoon extra virgin olive oil
3 cups diced fresh tomatoes
2 -- avocadoes, peeled, seeded and diced
Vinaigrette:
2 -- Jalapeno peppers
1/4 cup fresh cilantro, stems removed
1 tablespoon finely chopped shallot
2 tablespoons Balsamic vinegar
1/2 teaspoon kosher salt
1 teaspoon agave nectar or honey
1/2 cup extra virgin olive oil
Garnish:
1/4 cup crumbled Cotija cheese
2 tablespoons chopped cilantro

Instructions

Combine the chicken tenders, lime juice, orange juice, extra virgin olive oil, ancho chile powder and cilantro in a zipper top plastic bag; marinate the chicken for at least 30 minutes. Preheat broiler. Remove chicken from the marinade (discard marinade). Arrange chicken on a broiler pan and season with the salt. Broil chicken until cooked through, about 3 minutes per side. Let the chicken rest for 10 minutes before slicing into 1-2 inch pieces.

In a large saucepan with a lid, bring 3 cups water to a boil. Add the pearl barley. Reduce the heat to low, cover and let simmer for 45 minutes, or until barley is tender and liquid is absorbed. Stir in 1 tablespoon extra virgin olive oil and allow barley to cool for 5-10 minutes. Stir in the tomatoes, avocado and sliced chicken tenders.

To make the vinaigrette, preheat a broiler. Place the peppers directly on the oven rack or on a sheet of foil and broil turning occasionally until all sides are evenly blackened and charred. Place the peppers in a small paper bag for 5-10 minutes and close to let them steam (this will make removing the skins much easier). Remove the peppers from the paper bag and carefully peel off and discard the skins (you may want to wear rubber gloves). Slice each pepper in half and remove and discard any seeds or membranes.
In a small food processor or blender, combine the roasted peppers, cilantro, shallot, balsamic vinegar, kosher salt and agave nectar or honey. With the motor on the food processor running, pour in the extra virgin olive oil and process until well combined. Pour vinaigrette over the barley salad and stir gently to combine. Garnish by sprinkling with the Cotija cheese and chopped cilantro.

Yield: 6 servings

Comments

Follow

Get every new post delivered to your Inbox.

Join 190 other followers