[Prudence]

This is super yummy, has meat, and can be served cold - it's our favorite potluck dish. It's supposed to be "airplane food" since they barely serve edibles any more. (And since it's from "Cooking Light" magazine, we feel all smugly healthy as we eat an enormous, oversized portion.)

We usually make a double batch - it's that good.

1 1/2 Tbl EVOO (As Rachael Ray would say.)
1 Tbl lime juice
1/2 tsp honey
1/4 tsp salt
1/4 tsp hot pepper sauce (Ryan probably uses more.)
1/2 cup uncooked pearl barley
2 cups chopped skinless, boneless chicken breast
1 1/2 cups corn kernels (it says fresh, but we usually use frozen.)
3/4 cup finely chopped sweet onion, rinsed and drained
1/2 cup (2 oz) crumbled queso fresco (we probably add more.)
1/2 cup chopped bottled roasted red bell peppers

Combine first 5 ingredients in a large bowl, stirring with a whisk, set aside.

Place barley in a medium saucepan and cover with water; bring to a boil. Reduce heat and simmer 40 minutes or until tender. Drain and rinse under cold water. Drain again.

Add barley, chicken, and remaining ingredients to oil mixture, toss well to coat. Cover and chill.