Barley Salad with Chicken and Corn

I was talking with my sister in law about finding more recipes with barley, and a few days later I found this...

Yum!

The perfect summer time dish - light and delicious.

Barley Salad with Chicken and Corn

recipe modified from Martha Stewart

1 c. barley

1 tsp. chicken bouillon

6 scallions, cut in 1/2" pieces

2 cans corn (or 3 cups)

3-6 Tbsp. extra virgin olive oil

1 pint grape tomatoes, halved (I used 3 romas)

1 Tbsp. dried parsley

1 chicken breast, shredded

1 tsp. lemon juice

5 oz. spinach

salt and pepper to taste

avocado (optional but recommended)

Cook barley according to package directions.

Drain and let cool.

Meanwhile, preheat oven to 450.

Place scallions and corn in a bowl and toss with 1 Tbsp. oil.

Season with salt and pepper.

Place on a foil lined baking sheet and roast for about 20 minutes, stirring halfway through.

In a large bowl, combine barley, roasted vegetables, tomatoes, parsley, chicken, spinach, 2 Tbsp. oil and lemon juice; season with salt and pepper.  Add remaining oil if salad is too sticky.

Serve hot, cold, or at room temperature (room temp is my preference).

Garnish with avocado chunks.

**My photo doesn't include the avocado, but I added one the second day when I had it as a leftover.  It made a world of difference!  It was WAY better!