Best Ever Grilled Chicken Barley Salad

Another tasty recipe from CBC's Best Ever Recipe cooking show with modification.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts
• 2⁄3 cup pearl barley
• 1 1⁄2 cups  chopped trimmed green beans
• 1  cup grape tomatoes, quartered
• 1⁄4 cup  finely minced red onion
• 2  tablespoons  chopped fresh basil
•  vinaigrette
• 1⁄4 cup  extra-virgin olive oil
• 2  tablespoons wine vinegar
•  juice of one lemon
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon  dried Italian herb seasoning
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. 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.).
2. 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.
3. 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.
4. Add chicken to barley mixture. Add tomatoes, onion and basil; toss to combine.
5. Serve 4 for lunch or, as I did, serves 2 for dinner.