Grilled Chicken Barley Salad

By The Canadian Living Test Ktichen

Tested till perfect

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Grilled Chicken Barley Salad

Grilled Chicken Barley Salad
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 340
pro 19 g
total fat 15 g
sat. fat 2 g
carb 33 g
fibre 4 g
chol 39 mg
sodium 236 mg
% RDI: -
calcium 4
iron 16
vit A 7
vit C 13
folate 16
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 2/3 cup 2/3cuppearl barley
  • 1-1/2 cups 1-1/2cupschopped trimmed green beangreen beans
  • 1 cup 1cupgrape tomatogrape tomatoes, halved
  • 1/4 cup 1/4cupfinely minced red onionred onions
  • 2 tbsp 2tbspchopped fresh basil
  • Vinaigrette
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspwine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tspdried Italian herb seasoning
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Preparation

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.

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Source : Canadian Living Magazine: August 2007

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