With the first glimpses of the warmer weather ahead over the weekend, get into the spirit of Summer with this yummy salad recipe.
Preparation time: 15min Cook: 30min 
Serves: 4
Cost: per serve: $4.96
Step 1 Cook barley according to packet instructions. Drain, rinse in cold water and set aside.
Step 2 Meanwhile, heat a chargrill pan to high heat. Spray chicken with oil and cook for 3–4 minutes each side, until cooked. Remove from pan and allow to cool.
Step 3 Combine spinach, cabbage, celery and shredded snow peas in a large bowl.
Toss through cooked barley. Slice chicken into thick slices and sprinkle with sumac (if using). Arrange on top of salad with avocado. Drizzle with lemon juice
Serve with multi-grain rolls.
