Usenet Newsgroups Barley Salad with Chicken and Corn From: tpogue@comcast.net (Terry Pogue) BARLEY SALAD WITH CHICKEN AND CORN Published in: Everyday Food, page 82 Publish Date: June, 2010 1 cup barley salt and pepper 2 bunch scallions -- cut into thirds crosswise and white ends halved 2 1/2 cup corn kernels -- fresh from 3 ears corn 3 tablespoon Extra virgin olive oil 1 pint grape tomatoes -- halved 1/4 cup parsley -- chopped Reserved cooked chicken breast -- shredded 1 tablespoon plus 2 teaspoon fresh lime juice 5 ounce baby spinach. In a medium pot of boiling salted water cook barley according to package instructions. Drain and let cool. Meanwhile, preheat oven to 450F. 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 olive oil, and 1 tablespoon lime juice, season with salt and  pepper. In a medium bowl, toss spinach with 1 tablespoon oil and 2 teaspoon of lime juice with salt and pepper. Serve spinach with chicken barley mixture. Serves: 4 -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Barley Salad with Chicken and Corn