Teriyaki Barley Salad

1-1/2 cups water
1/2 cup medium pearl barley
1/4 teaspoon salt
2 medium carrots, thinly sliced
8 ounces fresh or frozen snow peas
2 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, thinly sliced
1/4 cup vegetable oil
1/4 cup teriyaki or soy sauce
1 tablespoon cider or white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.

Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions.

In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving. Makes 6 servings.