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

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• 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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• Clara

  05 July 2011

  Clara rated and commented on this recipe

  

  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.

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• cakeanyone?

  19 April 2013

  cakeanyone? rated and commented on this recipe

  

  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.

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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, sugar 5g, salt 0.45 g

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