barley salad and classes

I had planned on sharing more of my Easter recipes, but that will have to wait until tomorrow.

The very beautiful Kim Covington from EVB Live just left my house after shooting a quick little segment to air on the show tomorrow.  They will be talking about upcoming summer camps and have kindly decided to feature Les Petites Gourmettes.

There are still a few spaces in both of the teen weeks in June. Go HERE to check out the classes.

I told Kim I would send her the recipe for the barley salad that we put together for the shoot and this is the easiest way I know how to share a recipe.  Thank you Kim and enjoy!

P.S. Look for my quiche recipes on Wednesday in the Arizona Republic food section.

Barley Chicken Salad

1  1/2 cups cooked and cooled barley (or farro, quinoa, pearl couscous – any grain you like)
1  boneless skinless chicken breast, cooked, cubed, and cooled (about 1 1/2 cup)
1/4 cup dried cranberries
1/4 cup Spanish Marcona almonds
1/4 cup cubed Manchego cheese
1/4 cup diced red bell pepper
1/4 cup peeled and diced jicama
1/4 cup pitted and chopped dates
1/2 cup mustard vinaigrette (HERE for recipe)

In a large bowl toss together the barley, chicken, cranberries, almonds, cheese, bell pepper, jicama and dates. Drizzle on the vinaigrette and toss to coat the salad well.

Serve as is, or on a bed of mixed greens.

Serves 4

This is a wonderful Meatless Monday recipe too – just omit the chicken.