1 1/2 c. water
1/2 c. quick pearled barley
1/2 tsp. salt
4 c. torn lettuce
1 c. diced green pepper
1 c. chopped tomato
2 c. chopped cooked chicken
1/4 c. green onion slices
1 tbsp. diced green chilies
3 tbsp. taco sauce
1 1/2 c. mayonnaise
1 c. shredded sharp Cheddar cheese

In medium saucepan bring water to boil. Stir in barley and salt. Cover, simmer 10-12 minutes, or until tender, stirring occasionally. Drain; cool.

In glass 3 quart bowl, layer lettuce, green pepper, barley, tomato, chicken, green onion and green chilies. Pour taco sauce over chilies. Spread mayonnaise over salad. Spreading to edges of bowl to seal. Sprinkle with cheese. Cover with plastic wrap. Refrigerate several hours or overnight. Garnish with parsley, if desired. Toss salad just before serving. Serves 6-8.

Note: Substitute 1/2 cup regular barley for quick barley if desired. Increase water to 2 cups and cooking time to 1 hour.