Barley asparagus chicken salad | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) pot barley
• 2 1/2 cups (625 mL) sodium reduced vegetable broth
• 2 cloves garlic, minced
• 2 tsp (10 mL) chopped fresh thyme
• 2 tsp (10 mL) canola oil
• 1 bunch asparagus, trimmed
• 2 cups (500 mL) cooked chopped chicken
• 1/4 cup (50 mL) chopped fresh parsley