Curry Chicken & Barley Grain Salad with Roasted Vegetables
Caramelized roasted carrots and golden beet garden salad with curried chicken, fresh parsley, orange segments and tender barley.
Difficulty:
Easy
Time:
30-35 min
Calories: 560
Fat: 6g
Carbs: 32g
Protein: 27g
ABOUT THE DISH
This time chicken takes a back seat! It’s all about the delicious, local veggies here made extra flavorful by roasting in the oven. We use Minnesota Nice Spice St. Croix Curry to amp up the chicken, then toss the whole lot together with barley, herbs and fruit to give it the perfect balance of sweet, tangy, earthy and fresh.
Ingredients
Barley
Red Wine Vinegar
Golden beets
Carrot
Radishes
Minnesota Nice Spice St. Croix Curry spice blend
Orange
Parsley
Chicken breasts
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Roast
To cook food with dry heat in an oven or over a fire.
Zest
The peel of, or grating of a citrus peel for flavor.
What you need
Small pot
Medium sauté pan
Foil-lined baking sheet
Medium bowl
Small bowl