Barley Salad with Chicken and Corn

Ingredients

• Coarse salt and ground pepper
• 1 cup barley
• 2 bunch(es) scallions, cut into thirds crosswise and white ends halved
• 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn
• 3 tablespoons extra-virgin olive oil
• 1 pint grape tomatoes, halved
• 1/4 cup fresh parsley leaves
• cooked chicken breast shredded
• 1 tablespoon plus 2 teaspoons fresh lime juice

Preparation

1. In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.


2. Meanwhile, preheat oven to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tablespoon oil and season with salt and pepper. Roast until vegetables are tender, about 25 minutes, stirring halfway through.


3. In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, 1 tablespoon oil, and 1 tablespoon lime juice; season with salt and pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoons lime juice; season with salt and pepper. Serve spinach with chicken-barley mixture.