Barley salad with orange sauce
Easy, delicious salad with soft chicken and orange dressing.
- Pearl barley - 460 g
- Water - 1.25 l>
- Sour (yogurt) - 1 liter
- Chicken fillet - 200 g
- Canned corn - 100 g
- Cucumbers - 2 pcs
- Lemon - 1 pc
- Rosemary - 1 sprig
- Parsley - 5 sprigs
- Dill - 5 sprigs
- Black pepper - 1/3 tsp
- Salt - 1/3 tsp
- Dry ginger 1/3 tsp
- Paprika - 1/3 tsp
- Orange - 1 piece
- Mustard - 1 tsp
- Oil - 3 tbsp
Preparation. Barley salad with orange sauce
Barley porridge. Rinse under running water rump. Soak in a warm curdled 1 hour. Wash beans and boil until tender about 30 minutes. At the beginning of cooking, add 2 tsp salt. Cooked porridge cool under a closed lid, cover with a warm blanket.
Tip: To porridge was not tasteless, take unground buckwheat. The grains are softened cold water 3-12 hours. The ratio of 1 cup of cereal – 2.5 cups of water to porridge not turned liquid.
Lemon juice mixed with vegetable oil, add salt, pepper, dry ginger and paprika. Put the meat on the foil, take a boat and on top put a sprig of rosemary, cover with marinade. Bake for 30 minutes at 160 degrees.
Tip: To better marinade soaked chicken, pierce the meat with a toothpick several times.
Cooled down fillet and cucumber cut into cubes. Dill and parsley, finely chop. Mix corn, barley, greens, cucumbers and fillets. Pour salad dressing and mix.
Filling. orange juice, mix with mustard, vegetable oil and salt.
Ready salad lay in a deep dish, garnish with greens and orange rings.