BARLEY SALAD WITH CHICKEN AND CORN
Published in: Everyday Food, page 82
Publish Date: June, 2010

1 cup barley
salt and pepper
2 bunch scallions -- cut into thirds crosswise and white ends halved
2 1/2 cup corn kernels -- fresh from 3 ears corn
3 tablespoon Extra virgin olive oil
1 pint grape tomatoes -- halved
1/4 cup parsley -- chopped
Reserved cooked chicken breast -- shredded
1 tablespoon plus 2 teaspoon fresh lime juice
5 ounce baby spinach.

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

Meanwhile, preheat oven to 450F. 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 olive oil, and 1 tablespoon lime juice, season with salt
and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoon of lime juice with salt and pepper. Serve spinach with chicken barley
mixture.

Serves: 4
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