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Barley Salad with Chicken and Corn

Barley, a whole grain, makes this salad satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.

  • Prep:
  • Total Time:
  • Servings: 4
Barley Salad with Chicken and Corn

Source: Everyday Food, June 2010

Ingredients

  • Coarse salt and ground pepper
  • 1 cup barley
  • 2 bunches scallions, cut into thirds crosswise and white ends halved
  • 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn
  • 3 tablespoons extra-virgin olive oil
  • 1 pint grape tomatoes, halved
  • 1/4 cup fresh parsley leaves
  • Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 5 ounces baby spinach

Directions

  1. In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.

  2. Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.

  3. In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.

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