Grilled Chicken Barley Salad
photo by CaliforniaJan
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 400 g chicken breasts, boneless, skinless
- 2⁄3 cup pearl barley
- 1 1⁄2 cups green beans, chopped, trimmed
- 1 cup cherry tomatoes, halved
- 1⁄4 cup red onion, finely minced
- 2 tablespoons basil, fresh, chopped
- 4 teaspoons olive oil
- 4 teaspoons lemon juice
- 2 tablespoons wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
- CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
- SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
- Drain and toss with remaining vinaigrette.
- Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
- Serve.
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Reviews
-
Yum! We really enjoyed this salad for dinner tonight. I loved the tangy flavor that the mustard gives the dressing, while the lemon really makes the flavor bright. I wished I had longer to marinate the chicken, but even with just half an hour, it had a wonderful flavor. I left out the tomatoes, since they are out of season, but will try it with tomatoes next summer. We thought this would also be excellent with asparagus instead of (or in addition to) the beans. Thanks for posting a wonderful dish!
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Although nights are cool here now, days are still warm enough for me to do a little BBQing & that's what I did here! Followed your recipe right on down & I now have a great new way to serve up one of my favorite meals ~ Chicken breasts! Thanks for a wonderful recipe keeper! [Tagged, made & reviewed in Every Day Is a Holiday tag]
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Tweaks
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Yum! We really enjoyed this salad for dinner tonight. I loved the tangy flavor that the mustard gives the dressing, while the lemon really makes the flavor bright. I wished I had longer to marinate the chicken, but even with just half an hour, it had a wonderful flavor. I left out the tomatoes, since they are out of season, but will try it with tomatoes next summer. We thought this would also be excellent with asparagus instead of (or in addition to) the beans. Thanks for posting a wonderful dish!
RECIPE SUBMITTED BY
Deantini
Canada