Shredded chicken, green bean & barley salad with paprika & lemon

• small rotisserie chicken↗1
• pearl barley↗100g g
• green beans↗200g g

  trimmed

• yellow pepper↗1

  cut into matchsticks

• small red onion↗1

  cut into thin half-moon slices

• flaked almonds↗50g g

  toasted

• zest 1 lemon
• handful flat-leaf parsley↗

  finely chopped

• red wine vinegar↗3 tbsp tbsp
• extra-virgin olive oil↗5 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• smoked paprika↗1 tsp tsp

Step-by-step instructions

1. 1

   Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.

2. 2

   Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.

3. 3

   Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.