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Smoked chicken, pot barley & cranberry salad served in a bowl

Smoked chicken, pot barley & cranberry salad

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking and cooling
  • Easy
  • Serves 4-6

Make this smoky, sweet salad for a filling midweek meal. If you can't find smoked chicken, regular chicken tastes great too

Nutrition: Per serving
NutrientUnit
kcal423
fat22g
saturates3g
carbs41g
sugars12g
fibre3g
protein13g
salt1.2g
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Ingredients

  • 200g pot barley , soaked overnight, or pearl barley
  • 50g dried cranberries
  • 200g green beans , halved
  • 1 red-skinned pear
  • 1⁄2 lemon , juiced
  • 50g pecans , lightly toasted
  • 50g lamb’s lettuce
  • small bunch of flat-leaf parsley , roughly chopped
  • 250g smoked chicken , sliced or torn into chunks

For the dressing

  • 1½ tbsp cider vinegar
  • 3 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 4 tbsp hazelnut or walnut oil

Method

  • STEP 1

    Put the soaked pot barley in a pan, cover with water and bring to the boil, or cook the pearl barley following pack instructions. Turn the heat down to a simmer and cook until the barley is tender but retains a little firmness, about 10-15 mins. Drain and leave to cool completely. Meanwhile, put the cranberries in a small bowl, cover with boiling water and leave to plump up for 20 mins.

  • STEP 2

    Make the dressing by whisking all the ingredients together with a fork. Taste for balance – it should be slightly sweet. Add more vinegar or maple syrup, if you like.

  • STEP 3

    Cook the beans in boiling water for 1-2 mins or until they’re tender but still have a little bite. Drain and run cold water over them to help them keep their bright colour. Drain the cranberries and pat them dry with a tea towel. Core, quarter and slice the pear, then toss the slices with the lemon juice.

  • STEP 4

    Put the drained barley, beans, cranberries, pear, pecans, lamb’s lettuce, parsley and chicken into a broad, shallow serving bowl with the dressing. Gently toss everything together and serve.

RECIPE TIPS
SWAP CHICKEN FOR DUCK

Smoked duck or seared and roasted duck breast (cooked until still pink) are lovely in this salad too.

Recipe from Good Food magazine, January 2020

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A star rating of 4 out of 5.2 ratings
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