Barley salad with chicken and corn

By taniaf

per serv: 409 cal

Ingredients

• salt and pepper
• 1 cup barley
• 1 bunch scallions, cut into thirds crosswise
• 2.5 cups fresh corn kernels (from 3 ears)
• 3 tbsp olive oil
• 1/4 cup parsley leaves
• 1 cooked chicken breast, shredded
• 1 tbsp lime juice

Preparation

Step 1

In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
Preheat oven to 450. Place scallions and corn on a baking sheet. Toss with 1 tbsp oil and season with salt and pepper. Roast until tender, 25 minutes, stirring halfway thru.
In a large bowl, combine barley, vegetables, parsley, chicken, 1 tbsp oil and 1 tbsp lime juice. Season with salt and pepper.