Healthy and Delicious

Barley, Bacon, and Avocado Salad With Roasted Chicken

Total Time: 40 minutes
Servings 10

Dressing:

4 Tlb cider vinegar
3 Tlb olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Salad:

6 slices bacon, cut into thin strips
1 cup quick-cook barley
1/2 tsp salt
2 cups water
2 cups frozen corn kernals, thawed
1/2 cup coarsely chopped red onion
2-3 lb rotisserie chicken, skin discarded, meat removed and shredded (4-5 cups)
2 med tomatoes, diced (about 1 1/2 cups)
1 small avocado, pitted, peeled and diced

Directions:

To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.

To make the salad, in a medium saucepan over medium heat, cook the bacon until crisp about 8 minutes. What a slotted spoon transfer the bacon to paper towels to drain. Discard the fat from the saucepan. (I cooked my bacon in the microwave.)

Add the barely to the same saucepan with salt and water. Bring to a boil. Reduce heat to maintain a simmer. Cover the pan and cook barely until tender, about 8 minutes. Drain in a colander, pressing out any excess moisture with the back of a spoon. Transfer to a large serving bowl to cool.

Add the corn, onion, reserved bacon, shredded chicken and dressing. Toss well. Then add the tomatoes and avocados and toss gently.

I really liked this, but felt that it could have used a bit more flavor. I added more salt and pepper and that helped, but I still might play around with it next time.