This recipe was created by The Associated Press

Start to finish: 40 minutes (20 minutes active)

Servings: 10

Ingredients:
For the dressing:

• 4 tablespoons cider vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad:

• 6 slices bacon, cut into thin strips
• 1 cup quick-cook barley
• 1/2 teaspoon salt
• 2 cups water
• 2 cups frozen corn kernels, thawed
• 1/2 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 1-1/2 cups)
• 1 small avocado, pitted, peeled and diced

To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.To make 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.

Nutrition information per serving (values are rounded to the nearest whole number): 320 calories; 134 calories from fat; 15 g fat (3 g saturated; 0 g trans fats); 49 mg cholesterol; 26 g carbohydrate; 21 g protein; 5 g fiber; 339 mg sodium.