2 bunches scallions, cut into thirds crosswise and white ends halved
2 1/2 cups fresh corn kernals or frozen corn
3 Tbs. olive oil
1 pint grape tomatoes, halved
1/4 cup fresh parsley leaves
3/4 pound cooked chicken breast, shredded
1 Tbs. plus 2 tsp. fresh lime juice
5 oz. baby spinach
Instructions
In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
Meanwhile, preheat oven to 450. Place scallions and corn on a rimmed baking sheet. Toss with 1 Tbs. 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 Tbs. oil, and 1 Tbs. lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 Tbs. oil and 2 tsp. lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.
Originally Submitted
6/27/2010
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