Barley, Bacon and Avocado Salad With Roasted Chicken

Dressing

4 tablespoons cider vinegar

3 tablespoons olive oil

¼

teaspoon salt

¼

teaspoon ground black pepper

Salad

6 slices bacon, cut into thin strips

1 cup quick-cook barley

½

teaspoon salt

2 cups water

2 cups frozen corn kernels, thawed

½

cup coarsely chopped red onion

2- to 3-pound rotisserie chicken, skin discarded, meat remove from bones and shredded (4 to 5 cups of meat)

2 medium tomatoes, diced (about 11/2 cups)

1 small avocado, pitted, peeled and diced

For the dressing: In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.

For the salad: In a medium saucepan over medium, cook the bacon until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.

Discard the fat from the saucepan. Add the barley, salt and water, then bring to a boil. Reduce the heat to maintain a simmer.

Cover the pan and cook the barley 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, then toss well. Add the tomatoes and avocado and toss gently. Serve immediately or cover and refrigerate.

@Recipe nutrition:Nutrition values per serving: 320 calories, 15 g fat (3 g saturated), 26 g carbohydrates, 4 g fiber, 21 g protein, 49 mg cholesterol, 339 mg sodium.