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 balsamic are all it needs to shine. Perfectly seasoned, perfectly seared chicken seals the deal.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cook the barley: Wash and dry all produce. Remove the chicken from the refrigerator and bring to room temperature. Place the barley and a large pinch of salt in a small pot with enough water to cover by 2 inches. Bring to a boil and cook for 25-30 minutes, until tender Drain.
Core, seed, and cube the tomato. Thinly slice the scallions, keeping the greens and whites separate. Peel the cucumber, then cut into ½-inch cubes. Halve, pit, and peel the avocado, then cut into small cubes.
Toss the tomato, cucumber, scallion whites, and avocado cubes into a large bowl with 1 Tablespoon balsamic vinegar. Season with salt and pepper.
Cook the chicken: With about 15 minutes left on the barley, heat a drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel. Season on all sides with salt, pepper, and paprika. Add the chicken to the pan and cook for 5-6 minutes per side, until cooked through. Let rest for 5 minutes before thinly slicing.
Toss the barley into the bowl with the vegetables along with a large drizzle of olive oil and more balsamic vinegar, if desired. Season to taste with salt and pepper.
Plate: Serve the paprika-rubbed chicken on a bed of barley, tomato, and avocado salad. Garnish with the reserved scallion greens. Enjoy!