Warm Barley, Chicken, and Stone Fruit Mélange

Smartpoints value per serving
Total Time
39 min
19 min
20 min
This wonderful salad takes full advantage of summer’s abundance of juicy peaches, nectarines, and plums.


uncooked pearl barley

1 cup(s), quick-cooking

mint leaves

¼ cup(s), fresh, chopped


1½ Tbsp, raspberry flavor

walnut oil

1 Tbsp, or canola oil

table salt

¾ tsp

black pepper

¼ tsp, fresly ground

cooked skinless boneless chicken breast(s)

12 oz, cut into 1⁄2-inch pieces


2 medium, fresh, ripe, pitted and chopped


2 item(s), medium, fresh, ripe, pitted and chopped


2 item(s), medium, fresh, ripe, pitted and chopped

uncooked celery

2 rib(s), medium, chopped

uncooked scallion(s)

2 medium, chopped


  1. Cook barley according to package directions; drain and set aside.
  2. Meanwhile, combine the mint, vinegar, oil, salt, and pepper in a small bowl.
  3. Combine the chicken, peaches, nectarines, plums, celery, and scallions in a large bowl. Add the mint mixture and barley to the chicken mixture; mix well. Serve at once. Yields 1 1/3 cups per serving.


Look for fragrant fruit that gives slightly to pressure but with no bruises or soft spots. Freestone fruit is what we find most in supermarkets starting from early to mid-June. They are easy to prepare because the pit releases easily from the fruit.For best flavor, use peaches, nectarines, and plums at room temperature in this recipe and stir the barley into the salad mixture while still warm. The salad is even better if the chicken is freshly cooked and not chilled. If you don’t get to serve this salad right away while still warm, don’t let it sit at room temperature for more than an hour or so. Cover it and pop it in the refrigerator until mealtime, then let it come to room temperature for about 30 minutes before serving.

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