1 c. barley
2 c. shredded cooked chicken breast (I used the chicken strips in a bag, already cooked, and diced them)
1/2 c. shredded carrot (I took baby carrots and cut them into little coins)
1/3 c. sliced green onions
1 Tbsp. chopped fresh cilantro
1/2 tsp salt
2 Tbsp. fresh lime juice (I also used the zest)
4 tsp. olive oil
1 tsp. dark sesame oil
2 garlic cloves, minced (or jarred minced)
Cook barley according to package directions. Transfer to a large bowl; fluff with a fork and allow to cool. Add chicken, carrot, onions, cilantro, and salt. Toss to combine.
Combine lime juice, oils, and garlic in a small bowl. Drizzle oil mixture over barley/chicken mixture; toss to combine.
The only thing I'll do different in the future is make more of the dressing - it was really good, and it definitely wouldn't have hurt it to have had more. The original recipe called for chopped peanuts sprinkled on top, but I didn't do that although it would be good - as would some sort of peppery substance to give it a little heat.
I would also double the recipe and hide some of it for me to take to lunch, as Hubby adored it and kept going back for extra little helpings, and in the morning there was just enough for a little snack -- which he promptly ate for breakfast!