May 22nd, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
Heat oil in a non-stick skillet over medium-high heat. Cook chicken 2–3 minutes. Add hot sauce, reduce heat to medium-low and cook another 4–5 minutes. Add barley to pan and toss with chicken. Remove from heat and let cool.
In a large bowl, combine celery, carrot, chicken and barley; divide into 6 portions on romaine leaves, drizzle with dressing, top with blue cheese and serve.
For the Buttermilk Dressing: In a medium bowl, whisk together buttermilk, Greek yogurt, vinegar and sugar until well combined; season, to taste, with salt and pepper.
161 calories, 3 g fat, 83 mg calcium, 581 mg sodium, 17 g carbohydrates, 4 g fibre, 15 g protein. High source of fibre. Excellent source of vitamin K, niacin and selenium. Source of calcium and iron.