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

30-60 minutes 4 servings 800 kcal or less barlie chicken chicken salad cold chicken dijon mustard extra-virgin olive oil flaked almond flaked almonds green bean green beans green been leftover chicken lemon lemons main meal salad mains papprika paprica paprika parsley pearl barley red onion red onions red wine vinegar roast chicken summer yellow pepper yellow peppers

N/A

Source

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

3 tbsp red wine vinegar

5 tbsp extra-virgin olive oil

1 tsp Dijon mustard

1 tsp smoked paprika

Method

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.

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.

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