Smoked chicken, pot barley & cranberry salad
- Preparation and cooking time
- 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
For the dressing
- 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.
SWAP CHICKEN FOR DUCK
Smoked duck or seared and roasted duck breast (cooked until still pink) are lovely in this salad too.