Sometimes it’s the simplest of combinations that are the most satisfying. This hearty barley salad is full of crunchy cucumber, juicy tomatoes, and creamy avocado. A touch of olive oil and sherry vinegar are all it needs to shine. Perfectly seasoned, perfectly seared chicken seals the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cook the barley: Add the barley to a medium pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 25-28 min.
Prep: Wash and dry all produce. Halve the grape tomatoes. Thinly slice the green onions. Cut the cucumbers into 1/2-inch cubes. Halve, pit and peel the avocado(s), then cut into 1/2-inch cubes. Roughly chop the parsley.
Cook the chicken: In a medium bowl, combine the smoked paprika with a drizzle of oil. Season with salt and pepper. Toss in the chicken to coat. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottom of the chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a cutting board.
Marinate the veggies: Meanwhile, in a large bowl, whisk together the vinegar with a drizzle of oil. Season with salt and pepper. Toss in the cucumber and avocado.
Cook the tomatoes: Increase the pan to medium-high heat. Add the tomatoes and green onion. Cook, stirring often, until tomatoes soften slightly, 5-6 min. Transfer to the bowl with the cucumber and avocado.
Make the barley salad: Drain and rinse the barley. Add the barley to the veggies. Toss to combine.
Finish and serve: Thinly slice the chicken. Divide the barley salad between plates. Top with the chicken and sprinkle with the parsley. Enjoy!