Barley Salad with Chicken and Corn |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
coarse salt and ground pepper |
1 cup barley |
2 bunch(es) 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 |
cooked chicken breast shredded |
1 tablespoon plus 2 teaspoons fresh lime juice |
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.
|
|