1. In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes. 2. Saute chicken until cooked through. Stir in 2 T blue cheese. 3. Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions. 4. Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese. 5. Toss with field greens or mesclun. Drizzle with balsamic vinaigrette. ---------------------------------------------------------------------------
Nutrition
Ingredients
