Hearty chicken and avocado salad

1 Cook barley following packet directions. Drain, rinse in cold water and set aside.

2 Meanwhile, heat a chargrill pan to a high heat. Spray chicken with oil and cook for 3-4 minutes each side until cooked. Remove from pan and allow to cool.

3 In a large bowl, combine spinach, cabbage, celery and snow peas. Toss through cooked barley. Slice chicken in thick slices and sprinkle with sumac (if using). Arrange on top of salad with avocado. Drizzle over lemon juice and serve.