Shredded Chicken, Green Bean & Barley Salad With Paprika & Lemon
This hearty chicken and barley salad is bursting with color and flavor. Tender shredded chicken, nutty pearl barley, crisp green beans, and vibrant peppers and onions come together for a satisfying meal. Drizzled with a zesty red wine vinegar dressing and topped with toasted almonds, this salad is a perfect balance of textures and tastes. Enjoy this nutritious and delicious dish for a wholesome lunch or dinner option.
— Constant Cookbook
Ingredients
- 1 small rotisserie chicken
- 100g pearl barley
- 200g green beans , trimmed
- 1 yellow pepper , cut into matchsticks
- 1 small red onion , cut into thin half-moon slices
- 50g flaked almonds , toasted
- zest 1 lemon
- handful flat-leaf parsley , finely chopped
- 3 tbsp red wine vinegar
- 5 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
Instructions
- Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
- Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
- Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.
Cook Time
25M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 624 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.45 milligram of sodium
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