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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This colourful rustic salad can be made in under an hour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
624
protein
36g
carbs
27g
fat
42g
saturates
9g
fibre
3g
sugar
5g
salt
0.45g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
imabadpixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy to make and looks great on the plate. Enjoyed the flavours too, this is so different to anything i usually make but i really enjoyed it. Found the dressing really punchy so added 2 tsp sugar. Will make again, maybe in small portions as a starter at a dinner party :)

cakeanyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used half raspberry vinegar and wish I'd added some chilli to the dressing too because, although the meal was ok, it needed a good kick! I like Clara's idea of using feta, but would probably use alongside the chicken.

clarablackman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is my new favourite salads. I served as a side salad at a BBQ and replaced the chicken with feta. The dressing is lovely, I used smoked hot paprika so it had a bit of a kick.

janbomyers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicous!

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mohabibi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lareedickson's picture

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

Questions

Tips