Best Recipes Ever - Grilled Chicken Barley Salad

With crisp green beans and soft, chewy barley, this salad has loads of great texture and it's hearty too, perfect to pack in your lunch.

Ingredients:

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 onions
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) salt
1/4 tsp (1 mL) 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.

Servings: 4

Tags: barley, basil, chicken, Dijon, extra-virgin olive oil, green beans, hearty salads, red onions, tomatoes, wine vinegar