Quick smoked chicken and barley salad with chorizo and feta

Quick smoked chicken and barley salad with chorizo and feta
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 15 minutes to cook

This chicken salad recipe combines barley with chorizo and feta for a fast and simple midweek meal. Any leftovers can also be used for lunch the next day.


  • 120g pearl barley
  • 60g Waitrose Cooks’ Ingredients Diced Chorizo, or similar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 250g pack Waitrose ready-to-steam Asparagus & Green Vegetables, or similar
  • 150g pack diced feta with herbs
  • Large bunch of fresh flatleaf parsley, finely chopped
  • 155g pack Rannoch Smoked Chicken, or similar, sliced


  1. Cook the pearl barley according to the packet instructions. Meanwhile, heat a non-stick frying pan over a medium heat and fry the chorizo until crisp, then remove with a slotted spoon and set aside.
  2. Make the dressing by whisking the extra-virgin olive oil with the red wine vinegar and a pinch of salt and pepper.
  3. Once the barley is cooked, transfer to a serving bowl, toss with the dressing and the fried chorizo, then set aside.
  4. Cook the asparagus and vegetable mix in a microwave according to the packet instructions, then stir through the barley along with the feta, parsley and sliced smoked chicken. Season to taste, then serve.


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