1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup uncooked pearl barley
2 cups chopped skinless, boneless rotisserie chicken breast
1 1/2 cups fresh corn kernels (about 2 ears)
3/4 cup finely chopped Vidalia or other sweet onion, rinsed and drained
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup chopped bottled roasted red bell peppers
Recipe Directions
Combine first 5 ingredients in a large bowl, stirring with a whisk; set aside.
Place barley in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain. Add barley, chicken, and remaining ingredients to oil mixture; toss well to coat. Cover and chill.
Yield: 4 servings (serving size: 1 cup)
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