Barley Salad with Chicken, Corn, and Scallions Recipe

Name: Barley Salad with Chicken, Corn, and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breast halves (6 to 8 ounces each); Coarse salt and ground pepper; 1 cup pearl barley; 2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise; 2 1/2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw); 3 tablespoons olive oil; 1 pint grape tomatoes, halved; 1/4 cup fresh flat-leaf parsley leaves; 1 tablespoon plus 2 teaspoons fresh lime juice; 5 ounces baby spinach

Servings: persons

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 cup pearl barley
2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise
2 1/2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)
3 tablespoons olive oil
1 pint grape tomatoes, halved
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach

1
Place chicken in a medium saucepan and cover with water.
2
Bring to a boil, season with salt, and reduce to a bare simmer.
3
Cover and cook 5 minutes.
4
Remove from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more.
5
Using tongs, remove chicken from liquid.
6
When cool enough to handle, shred meat into bite-size pieces.
7
In a medium pot of boiling salted water, cook barley according to package instructions.
8
Drain and let cool.
9
Meanwhile, preheat oven to 450F.
10
Place scallions and corn on a rimmed baking sheet.
11
Toss with 1 tablespoon oil and season with salt and pepper.
12
Spread in a single layer and roast, stirring halfway through, until tender and golden, about 25 minutes.
13
In a large bowl, combine chicken, barley, scallion mixture, tomatoes, parsley, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper.
14
In a medium bowl, toss spinach with remaining 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper.
15
Serve spinach with chicken-barley mixture.
16
(Per Serving)
17
Calories: 409
18
Fat: 13g (2g Saturated Fat)
19
Protein: 16.1g
20
Carbohydrates: 62.4g
21
Fiber: 13.2g

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 boneless, skinless chicken breast halves (6 to 8 ounces each), Coarse salt and ground pepper, 1 cup pearl barley, 2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise, and more.

Yes, Barley Salad with Chicken, Corn, and Scallions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley Salad with Chicken, Corn, and Scallions

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