Shredded chicken, green bean & barley salad with paprika & lemon

Recipe uploaded by

Jennifer Joyce

3 ratings

Recipe by Jennifer Joyce

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1. Video tutorial: Making vinaigrette

1. 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.
2. 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.
3. Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

PER SERVING

624 kcalories, protein 36g, carbohydrate 27g, fat 42 g, saturated fat 9g, fibre 3g, salt 0.45 g

Latest comments and suggestions

• LaRee

  26 July 2009

  LaRee commented on this recipe

  This is a delicious salad, I used a sweeter vinegar (raspberry), got rave reviews. On my favorites list.

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• FionaD

  26 July 2009

  FionaD rated and commented on this recipe

  

  I made this for a kitchen supper party on Wednesday - went down a storm. I added 1 teaspoon of sumac to the barley (after it was cooked and cooled)and also used raspberry vinegar instead of red wine vinegar. Will use this recipe again and again.

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• Belkey

  01 September 2009

  Belkey rated and commented on this recipe

  

  Loved this! Was really different and original. I followed the recipe to the letter with the exception of roasting the chicken myself the day previously.

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• Janet

  04 September 2009

  Janet rated and commented on this recipe

  

  Delicous!

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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

FOR THE DRESSING

• 3 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp smoked paprika

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 25 mins

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

FOR THE DRESSING

• 3 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp smoked paprika

PER SERVING

624 kcalories, protein 36g, carbohydrate 27g, fat 42 g, saturated fat 9g, fibre 3g, salt 0.45 g

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