Grilled Chicken Barley Salad
Grilled Chicken Barley Salad
Photography by Matthew Kimura
This recipe makes 4 servings
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
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.
More grilled chicken salad recipes:
- Grilled Chicken Salad
- Grilled Chicken Nicoise Salad
- Grilled Chicken Club Salad
- Grilled Cajun Chicken Salad
- Grilled Chicken Caesar Salad
Source : Canadian Living Magazine: August 2007
