Ingredients
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400 g chicken breasts, boneless, skinless
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2/3 cup pearl barley
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1 1/2 cups green beans, chopped, trimmed
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1 cup cherry tomatoes, halved
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1/4 cup red onion, finely minced
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2 tablespoons basil, fresh, chopped
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4 teaspoons olive oil
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4 teaspoons lemon juice
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1 tablespoon Dijon mustard
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1/4 teaspoon oregano
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1/4 teaspoon thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons wine vinegar
Instructions
- VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
- CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
- SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
- Drain and toss with remaining vinaigrette.
- Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
- Serve.