Chicken Salad with Barley and Figs

Chicken Salad with Barley and Figs
Makes 6
Prep 20 m
Cook 8 m

Ingredients

Directions

  1. 1 of 2 Bring 8 cups salted water to a boil; stir in quick-cook barley. Cook 8 minutes; drain and rinse immediately under cold water.
  2. 2 of 2 In a large bowl, whisk sour cream, light mayonnaise, cider vinegar, honey, poppy seeds, salt and black pepper. Stir in cooked barley, rotisserie chicken, dried Mission figs, celery, walnuts and chopped parsley.
Nutrition Information for Chicken Salad with Barley and Figs
Servings Per Recipe: 6
Per Serving: 105 mg chol., 18 g Fat, total, 550 kcal cal., 520 mg sodium, 36 g pro., 9 g fiber, 64 g carb., 5 g sat. fat