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

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

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(9 ratings)

Prep: 25 mins Cook: 25 mins


Serves 4
This colourful rustic salad can be made in under an hour

Nutrition and extra info

Nutrition: per serving

  • kcal624
  • fat42g
  • saturates9g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein36g
  • salt0.45g
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  • 1 small rotisserie chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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…

  • 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

  • 3 tbsp red wine vinegar
  • 5 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…


  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.

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Comments, questions and tips

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9th Apr, 2020
I made this while in quarantine and hadn't been to the store in 2 weeks, so made a few substitutions. I used frozen green beans, basil instead of parsley, whole almonds that I toasted and chopped, and used the lemon juice from the zested lemon instead of vinegar. My onion was very strong, so I blanched it and only used half. Still delicious and I will make again.
11th Jun, 2014
A healthy, hearty & delicious warm salad that went down a storm with my guest, who enjoyed multiple servings. I couldn't find hot smoked paprika, but found that a generous sprinkle of lemon juice really brought out the flavours. This will become a staple recipe for me :-)
29th Aug, 2013
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 :)
19th Apr, 2013
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.
5th Jul, 2011
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.
4th Sep, 2009
1st Sep, 2009
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.
26th Jul, 2009
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.
26th Jul, 2009
This is a delicious salad, I used a sweeter vinegar (raspberry), got rave reviews. On my favorites list.
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