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Barley Salad with Chicken and Corn

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach

2 1/2 cups

Corn, fresh

1 pint

Grape tomatoes

1/4 cup

Parsley, fresh leaves

2

bunches Scallions

1 2/3 tbsp

Lime juice, fresh

1 cup

Barley

1

Salt and ground pepper, Coarse

3 tbsp

Olive oil, extra-virgin

1

Reserved cooked chicken breast from buttermilk chicken with cornbread and cucumber-celery salad