Name: Shredded chicken, green bean & barley salad with paprika & lemon
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
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

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

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

For the dressing

3 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp smoked paprika

Method

step 1
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.
step 2
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.
step 3
Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.