SMOKED CHICKEN, POT BARLEY & CRANBERRY SALAD

Smoked chicken, pot barley & cranberry salad image

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

Time 45m

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

200g pot barley , soaked overnight, or pearl barley
50g dried cranberries
200g green beans , halved
1 red-skinned pear
1⁄2 lemon , juiced
50g pecans , lightly toasted
50g lamb's lettuce
small bunch of flat-leaf parsley , roughly chopped
250g smoked chicken , sliced or torn into chunks
1½ tbsp cider vinegar
3 tsp Dijon mustard
1 tbsp maple syrup
4 tbsp extra virgin olive oil
4 tbsp hazelnut or walnut oil

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