Tested till perfect Grilled Chicken Barley Salad
Grilled Chicken Barley Salad
Photography by Matthew Kimura

Grilled Chicken Barley Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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


  • 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
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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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Nutritional Information Per serving: about

cal 340 pro 19g total fat 15g sat. fat 2g
carb 33g fibre 4g chol 39mg sodium 236mg

% RDI:

calcium 4 iron 16 vit A 7 vit C 13
folate 16
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