Barley Salad with Chicken and Corn

By cheeserohan

Ingredients

• 1 cup barley
• 2 bunches scallions, cut into thirds crosswise and white ends halved
• 2 1/2 cups fresh corn kernels or frozen corn
• 3 Tablespoons olive oil
• 1 pint grape tomatoes, halved
• 1/4 cup fresh parsley leaves
• bone-in skin-on chicken breast, cooked and shredded
• 1 Tablespoon plus 2 teaspoons fresh lime juice
• 5 ounces baby spinach

Preparation

Step 1

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

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

3. In a lare bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 Tablespoon oil, and 1 Tablespoon lime juice. In a medium bowl, toss spinach with 1 Tablespoon oil and 2 teaspoons lime juce. Serve spinach with chicken-barley mixture.