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Zucchini and Corn Barley Salad

Get on the barley wave
5 from 1 vote
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Cook Time 45 minutes
Course Salad
Cuisine American
Servings 0

Ingredients
  

Salad Base

  • 1 rotisserie chicken cut into bite sized pieces
  • 4 zucchinis
  • 4 corn cobs easiest to use pre-prepped, but feel free to use farmers' market ones when in season!
  • 1 ¼ cups uncooked pearl barley
  • 1 small container crumbled feta
  • ¼ cup fresh basil
  • arugula kind of personal preference, but I used one whole bag

Salad Dressing- measure with your heart

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tbs honey
  • 1 tbs apple cider vinegar
  • salt and pepper

Instructions
 

  • Boil corn for a few minutes until it turns bright yellow, the chop off the cob
  • Quarter your zucchini and sweat it (optional, but better for consistency). Preheat oven to 400, chop into bite-size pieces, and roast for 30 mins ish.
  • Cook farro according to package directions.4. Take off the meat from rotisserie chicken and cut into bite sized pieces.
  • Take off the meat from rotisserie chicken and cut into bite sized pieces.
  • Mix all ingredients for the salad dressing.
  • Combine everything in a bowl, except for arugula.
  • When ready to eat, mix in a few handfuls of arugula.

Notes

A couple things I will probably add next time: pistachios, cherry tomatoes, more basil!!
Keyword barley, caesar salad, corn, healthy lunch, meal prep
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