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

Smoked chicken, pot barley & cranberry salad

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(2 ratings)

Prep: 25 mins Cook: 20 mins plus overnight soaking and cooling


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 and extra info

Nutrition: Per serving

  • kcal423
  • fat22g
  • saturates3g
  • carbs41g
  • sugars12g
  • fibre3g
  • protein13g
  • salt1.2g
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  • 200g pot barley, soaked overnight, or pearl barley
  • 50g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 200g green beans, halved
  • 1 red-skinned pear



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1⁄2 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g pecans, lightly toasted
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g lamb’s lettuce
  • small bunch of flat-leaf parsley, roughly chopped
  • 250g smoked chicken, sliced or torn into chunks



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

For the dressing

  • 1½ tbsp cider vinegar
  • 3 tsp Dijon mustard
  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 4 tbsp extra virgin olive oil
  • 4 tbsp hazelnut or walnut oil


  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.

  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.

  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.

  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.

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Comments, questions and tips

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16th Apr, 2020
Loved this, but only added half the barley.
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