"Another tasty recipe from CBC's Best Ever Recipe cooking show with modification."
boneless skinless chicken breasts
1 1/2 cups
chopped trimmed green beans
grape tomatoes, quartered
finely minced red onion
chopped fresh basil
extra-virgin olive oil
juice of one lemon
dried Italian herb seasoning
Vinaigrette: In large bowl, whisk together oil, vinegar, lemon juice, mustard, Italian seasoning, salt and pepper. Transfer 2 tbsp 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 20 minutes. Add green beans; cook until tender-crisp and barley is tender, about 10 minutes. Drain, rinse with cold water, drain well 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.
Serve 4 for lunch or, as I did, serves 2 for dinner.
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Best Ever Grilled Chicken Barley Salad (cont.)