Buffalo Chicken & Barley Salad - K-12 Foodservice

Buffalo Chicken & Barley Salad - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 28 1-cup servings

A 1-cup serving provides 1 bread/grain serving, ¼ cup vegetable, 1.5 oz meat/alt.

  • 2 lbs. InHarvest White Barley, uncooked
  • 3 lbs. chicken meat, cooked, diced
  • 3 c. carrots, peeled, diced
  • 4 c. celery, diced
  • ¾ c. scallions, diced
  • 2 c. yogurt, plain, unsweetened, nonfat
  • 1¼ c. mayonnaise
  • ¼ c. hot sauce (if using Frank’s® RedHot®, increase to 3/8 c.)
  • 3 T. lemon juice
  • 1½ t. kosher salt
  • 1½ c. blue-cheese crumbles




  1. Cook InHarvest White Barley according to package directions, but slightly over-cook the grains so that they remain tender when added to the dressing.
  2. Drain and cool the barley completely.
  3. Combine the barley, cooked chicken, carrots, celery and scallions. Mix well.
  4. Combine the yogurt, mayonnaise, hot sauce, lemon juice and salt. Blend well.
  5. Fold in the blue-cheese crumbles.
  6. Pour the dressing over the salad ingredients and mix well to distribute the dressing.

Nutrition Facts
Per serving: 279 cal., 22 g pro., 30 g carb., 6.5 g fiber, 8.3 g fat, 2.4 g. sat. fat, 53 mg chol., 319 mg sod.

Recipe Tip
The meat/meat alternate contribution is calculated on an ounce-to-ounce basis. If using a product that requires more than 1 ounce to meet the ounce equivalent, the recipe will require adjustment in order to meet the stated M/MA contribution.