Ingredients
Coarse salt and ground pepper
1 cup barley
2 bunches 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
Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded
1 tablespoon plus 2 teaspoons fresh lime juice
5 ounces baby spinach
Preparation
In a medium pot of boiling salted water, cook barley according to package instructions. Drain and let cool.
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.
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.
