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For the dressing

Nutrition: per serving

  • kcal624
  • fat42g
  • saturates9g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein36g
  • salt0.45g
    low

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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.8 out of 5.9 ratings
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