Shredded chicken, green bean & barley salad with paprika & lemon

This colourful rustic salad can be made in under an hour

  • Prep:25 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 624
  • fat 42g
  • saturates 9g
  • carbs 27g
  • sugars 5g
  • fibre 3g
  • protein 36g
  • salt 0.45g


  • 1 small rotisserie chicken
  • 100g pearl barley
  • 200g green beans, trimmed
  • 1 yellow pepper, cut into matchsticks
  • 1 small red onion, cut into thin half-moon slices
  • 50g flaked almonds, toasted
  • zest 1 lemon
  • handful flat-leaf parsley, finely chopped
  • 3 tbsp red wine vinegar
  • 5 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika


  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.

  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.

  3. Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

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