Barley, a whole grain, makes this salad satisfying; chicken is a great source of lean protein. If you like, try quick –cooking barley, which will b ready in 15 minutes.

Ingredients:

• 1 cup barley
• 2 bunches scallions , cut into third crosswise and white ends halved
• 2 ½ cup fresh corn kernels ( from 3 ears corn ) or frozen corn
• 3 tablespoon extra-virgin olive oil
• 1 pint grape tomatoes , halved
• ¼ cup of parsley leaves
• Reserved cooked chicken breast from Buttermilk chicken with cornbread and Cucumber-celery salad, shredded
• 1 tablespoon plus 2 teaspoon lime juice
• 5 ounces of baby spinach

Recipe:

1. In a medium pot of boiling salted water, cook barley according to package instruction .Drain and let cool it.
2. Mean while preheat oven to 450 degrees. Place scallions and corn on a rimmed backing sheet. Toss with 1 tablespoon of 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 vegetable,tomatoes.parsley,chicken.1 tablespoon oil ,1 tablespoon lime juice; season with salt and pepper. In a medium bowl toss spinach with 1 tablespoon of oil and 2 teaspoon of lime juice season with salt and pepper .Serve spinach with chicken – barley mixture.