Barley Salad With Grilled Chicken, Cranberries And Dill

• 1 cup Barley
• 3 cups Stock (Vegetable, Chicken Or Your Preferred Type)
• 2 whole Dried Shiitake Mushrooms
• 1 whole Boneless, Skinless Chicken Breast, Grilled And Finely Chopped
• 1/4 cups Dried Cranberries
• 2 whole Green Onions, Finely Sliced
• 2 Tablespoons Fresh Dill, Chopped
• Salt And Pepper, to taste

1. Place the barley in a heavy bottomed pot with the stock and the shiitake mushrooms. Bring to a boil and then allow to simmer, covered, for about 25 minutes. Stir occasionally. Keep an eye on it. The barley is done when it is tender and the stock is absorbed. Once cooked, take it off the stove and allow barley to cool. Finely chop the shiitake.
2. In a large serving bowl, mix together the cooled barley, shiitake, chicken, cranberries, onions, dill, salt, and pepper. That's it! So easy and delicious! This lasts a few days and is great for a quick lunch!

barley, chicken, shiitake mushrooms, chicken, ubc, green onions, fresh dill, salt

Taken from tastykitchen.com/recipes/salads/barley-salad-with-grilled-chicken-cranberries-and-dill/ (may not work)