SMOKED CHICKEN, POT BARLEY & CRANBERRY SALAD
Make this smoky, sweet salad for a filling midweek meal. If you can't find smoked chicken, regular chicken tastes great too
Provided by Diana Henry
Categories Dinner, Lunch, Supper
Time 45m
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 423 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
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