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Grilled Chicken with Barley Corn Salad

Can summer just be here already? I’ve definitely been in a grilling mood in spite of all the rain we’ve been getting and came across this recipe that I knew would curb my craving for summer.  Like the recipe suggested, I let the barley corn salad cool before eating and although it was good, I think it would be just as good if I left it warm.  Maybe I’ll test out this theory next time, because I will for sure be making this again!

Grilled Chicken with Barley Corn Salad

What you’ll need:

  • 4 chicken breasts
  • 3/4 cup medium barley
  • 2 cups fresh or frozen-then-thawed corn kernels
  • 1-1/2 cups halved cherry tomatoes
  • 1/2 cup minced red onion
  • 4 slices cooked thick or center cut bacon, chopped
  • 1 avocado, chopped
  • salt & pepper

For the Tomato Vinaigrette:

  • 1 cup halved cherry tomatoes
  • 1 clove garlic
  • 3 tbs. extra virgin olive oil
  • 2 tbs. water
  • 1 tbs. red wine vinegar
  • 1 tbs. lemon juice
  • 1 tbs. red onion
  • salt & pepper

What to do:

  • Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.
  • Make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
  • Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator (I skipped this step, I just placed avocado slices on top of the chicken before eating).
  • Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

What is your favorite kind of meal to throw on the grill? Happy cooking!

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