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

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

A star rating of 4.8 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This colourful rustic salad can be made in under an hour

Nutrition: per serving
HighlightNutrientUnit
kcal624
fat42g
saturates9g
carbs27g
sugars5g
fibre3g
protein36g
low insalt0.45g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.8 out of 5.9 ratings
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