Chicken and barley salad with creamy pesto

Prep Time 20 minutes Total Time 20 minutes
Serves 4-6 servings     adjust servings

An easy make-ahead chicken and barley salad with a creamy pesto-yogurt mixture!


  • 1 (11 oz.) bag quick-cooking barley, cooked and cooled
  • 3 cups cooked, diced chicken breasts (from a rotisserie or oven-roasted chicken)
  • 1 medium cucumber, peeled and diced
  • 1 medium bell pepper (or 4-5 small sweet peppers), seeded and diced
  • 1 pint cherry tomatoes, halved
  • 3/4 cup plain Greek yogurt (I use non-fat)
  • 3/4 cup basil pesto (homemade or store bought)


  1. The barley and chicken need to be cooked and cooled, so please plan accordingly.
  2. Combine barley, chicken, cucumber, bell pepper and tomatoes in a large bowl and stir to combine.
  3. In a separate small bowl, combine the Greek yogurt and pesto until smooth and well-mixed.
  4. Add the yogurt-pesto mixture to the salad and stir to get everything well-coated.
  5. Let sit for at least 15 minutes to allow the flavors to blend together.
  6. Serve cold or at room temperature.

Recipe Notes

Leftovers keep in the fridge for 3-4 days.

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