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,
zest and parsley.
over the salad, toss