Grilled Chicken Barley Salad

Grilled Chicken Barley Salad 150 Author: Canadian Living Credits: Grilled Chicken Barley Salad 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 2 boneless skinless chicken breasts
  • 2/3 cups pearl barley
  • 1 1/2 cup chopped trimmed green bean
  • 1 cup grape tomato halved
  • 1/4 cup finely minced red onion
  • 2 tablespoons chopped fresh basil
Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Vinaigrette: In large bowl, whisk together oil, vinegar, mustard, Italian seasoning, salt and pepper. Transfer 2 tbsp (25 mL) to large shallow dish; add chicken, turning to coat. Cover and refrigerate for 10 minutes. (Make-ahead: Refrigerate for up to 8 hours.)

Meanwhile, in saucepan of boiling water, cover and cook barley for 10 minutes. Add green beans; cook until tender-crisp and barley is tender, about 10 minutes. Drain and toss with vinaigrette.

Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes. Cut into cubes.

Add chicken to barley mixture. Add tomatoes, onion and basil; toss to combine.

More grilled chicken salad recipes:

Nutritional facts Per serving: about

  • Sodium 236 mg
  • Protein 19 g
  • Calories 340.0
  • Total fat 15 g
  • Cholesterol 39 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Chicken Barley Salad

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