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Close up of a bowl of a barley chicken salad with vegetables and a creamy pesto sauce.
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Chicken and barley salad with creamy pesto

An easy make-ahead chicken and barley salad with a creamy pesto-yogurt mixture!
Prep Time20 minutes
Total Time20 minutes
Yield: 4 -6 servings

Ingredients

  • 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
  • ¾ cup plain Greek yogurt (I use non-fat)
  • ¾ cup basil pesto (homemade or store bought)

Instructions

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

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Notes

Leftovers keep in the fridge for 3-4 days.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 23g | Protein: 44g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 103mg | Sodium: 336mg | Fiber: 3g | Sugar: 5g
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