Chicken and Barley Salad

Instructions

1. In a large bowl, combine the shredded chicken and cooked barley.
2. Add the corn, red bell pepper, green bell pepper, and parsley to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the salad mixture and toss until evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.

Chef’s Tips

• Cooled, cooked rotisserie chicken works well in this recipe.
• Add a dash of chili flakes for an extra kick.
• For more texture, include some chopped cucumbers or cherry tomatoes.

Nutrition (per serving)

Approx. 350 calories, 30g protein, 40g carbs, 10g fat

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