Grilled Chicken Barley Salad

Tested Till Perfect

Servings: 4

Ingredients:

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%
    2 boneless skinless chicken breasts
    2/3 cup (150 mL) pearl barley
    1-1/2 cups (375 mL) chopped trimmed green beans
    1 cup (250 mL) grape tomatoes, halved
    1/4 cup (50 mL) finely minced red onion
    2 tbsp (25 mL) chopped fresh basil
    Vinaigrette:
    1/4 cup (50 mL) extra-virgin olive oil
    2 tbsp (25 mL) wine vinegar
    1 tbsp (15 mL) Dijon mustard
    1/2 tsp (2 mL) dried Italian herb seasoning
    1/4 tsp (1 mL) each salt and pepper

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.

Source

Canadian Living Magazine: August 2007




E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement

Featured Menu







Our Partners



Our Contests