Recipe courtesy of Half Assed Kitchen. Find them on Facebook at www.facebook.com/HalfAssedKitchen

Here’s what you need and how you do it:

2-3 chicken breasts, cooked and shredded

1 cup barley

2 bunches scallions, sliced

2 cups frozen corn kernels

3 Tablespoons olive oil

1 pint grape tomatoes, halved

1/4 cup fresh, flat parsley leaves (optional, but yummy)

1 Tablespoon, plus 2 teaspoons fresh lime juice

1 bag baby spinach or arugula

Cook barley according to package directions. Let cool.

Meanwhile, preheat oven to 400 degrees F. Place scallions, corn and tomatoes on rimmed baking sheet. Toss with 1 Tablespoon olive oil and season with salt and pepper. Roast until vegetables are tender and turning the tiniest bit brown (15 to 20 minutes), stirring halfway through.

In a large bowl, combine barley, roasted vegetables, chicken, parsley, 1 Tablespoon olive oil, and 1 Tablespoon lime juice. Season with salt and pepper. In medium bowl, toss spinach with 1 Tablespoon olive oil and 2 teaspoons lime juice. Serve barley mixture over spinach on individual plates.