- 1 small rotisserie chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- handful flat-leaf parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the dressing
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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.