Instructions: In small bowl, combine all dressing ingredients; mix well. Set aside. In medium saucepan, bring water to a boil. Add barley; return to a boil.

Reduce heat to medium-low; cover and simmer 10 to 12 minutes or until barley is tender and only about 1/4 of the liquid remains.

Add chicken and garlic; mix well. Cover; cook an additional 5 minutes.

Stir in vegetables. cover; cook over medium heat until chicken is no longer pink and vegetables are tender (3 to 4 minutes). Add dressing; cook until thoroughly heated.

To serve, arrange spinach leaves on plates; spoon salad onto spinach leaves. TIP - to quickly thaw frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Description: "Use a RTC Chicken breast or leftover chicken."
Yield: "3 cups"

NOTES : could use cooked chicken and any of the frozen vegetable combos in this salad.

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