Teriyaki Barley Salad

• 1-1/2 cups water
• 1/2 cup medium pearl barley
• 1/4 teaspoon salt
• 2 medium carrots, thinly sliced
• 8 ounces fresh or frozen snow peas
• 2 cups cubed cooked chicken
• 1 can (8 ounces) sliced water chestnuts, drained
• 4 green onions, thinly sliced
• 1/4 cup vegetable oil
• 1/4 cup teriyaki or soy sauce
• 1 tablespoon cider or white wine vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon grated fresh gingerroot

1. In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2. Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving.

water, pearl barley, salt, carrots, snow peas, chicken, water chestnuts, green onions, vegetable oil, teriyaki, cider, garlic, gingerroot

Taken from www.tasteofhome.com/recipes/teriyaki-barley-salad/ (may not work)