Grilled Chicken Barley Salad
Servings: 4
Ingredients:
Grilled Chicken Barley Salad
Photography by Yvonne Duivenvoorden
| 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.
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
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