Grilled Chicken with Barley Corn Salad
Ingredients:
- chicken breasts - 4
- medium barley - 3/4 cup
- fresh or frozen corn, thawed - 2 cups
- cherry tomatoes, cut in half - 1 1/2 cup
- minced red onion - 1/2 cup
- thick bacon, cooked, chopped - 4 slices
- avocado, chopped - 1
- salt and pepper - to taste
- cherry tomatoes, cut in half - 1 cup
- garlic - 1 clove
- extra virgin olive oil - 3 T
- water - 2 T
- red wine vinegar - 1 T
- lemon juice - 1 T
- red onion - 1 T
- salt and pepper - to taste
Instructions:
Cook barley with a pinch of salt per package directions. Drain, making sure all excess water is removed. Place in bowl, cool slightly.
Prepare tomato vinaigrette -- combine 1 c tomatoes, garlic, olive oil, water, wine vinegar, lemon juice, onion, salt and pepper in a food processor, process until smooth. Place 6 T of vinaigrette into a Ziplock bag; set remaining aside. Season both sides of the chicken with salt and pepper, place in the bag with vinaigrette and place in refrigerator.
Prepare salad-- Add corn, 1 1/2 c tomatoes, onion and bacon to the cooled barley. Add enough of reserved vinaigrette to coat; stir well. Gently fold in avocado, season with salt and pepper. Place in refrigerator until serving time. Heat grill to high and grill chicken for 4 - 5 minutes per side, until cooked through. Remove chicken from grill, let rest for 5 minutes. To serve place salad on serving plates and top with chicken.
