Prep 10m Cook - Additional - Ready In 10m
Servings 2 servings Calories 802.6

This hearty yet light grain salad incorporates lots of yummy early fall flavors and is a great use of underrated ancient grains like barley and buckwheat. I love the touch of bitterness from the endive contrasted with the sweetness of the grapes and cranberries. This makes enough for two lunch-sized servings or four smaller side dishes.

Recipe Ingredients

  • 1 cup cooked barley
  • 1 cup cooked buckwheat
  • 1 cup chopped cooked chicken breast
  • 1 cup red grapes, halved
  • 2 medium heads Belgian endive, halved and shredded
  • 4 stalks green onions, chopped
  • ¼ cup dried cranberries
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 2 teaspoons honey (optional)
  • salt and freshly ground black pepper, to taste

Cooking Directions

  1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

Nutrition Facts

  • Calories 802.6
  • Carbohydrate 121.8 g
  • Cholesterol 52.5 mg
  • Fat 23.2 g
  • Fiber 30.9 g
  • Protein 40 g
  • Saturated Fat 4.3 g
  • Sodium 168.9 mg
  • Sugar 12 g

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Chef's Notes

Leftover rotisserie chicken is great for this salad. For the grains, you can switch them up-either all buckwheat or all barley would work, as well as other grains like farro, wheat berries, bulgur, or quinoa; I cooked the barley and buckwheat with some vegetable bouillon to add flavor. You can prep the grains ahead of time and keep in the fridge to make salads and side dishes throughout the week.
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