I’ve been trying to make things this week that are healthy and will be good for lunch. This recipe was part of an article in Cooking light on food to pack for air travel. Larry and I both really liked the combination of onions and corn. It was also very filling. I used a rotisserie chicken for this, and the breast meat was a bit dry but it turned out fine. I think it would be really nice with some freshly grilled boneless chicken breasts. It took me about 45 minutes to put this together.
- Barley-Chicken Salad with Fresh Corn and Sweet Onions (Cooking Light, August 2004)