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.



Ingredient Checklist


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

  • 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.

  • 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.

Reviews (2)

53 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
I have made this recipe for many many years. I have never made the chicken part of it I just do the salad part. I could eat this everyday I enjoy it that much. I travels very good with the dressing on the side
Rating: Unrated
Very tasty-I would use maybe 4 cobs of corn of you have bigger scallions to help balance it out. It was terrific!