Barley Corn Salad topped with Grilled Chicken
Ingredients:
- chicken breast - 4
- Salad --
- medium barley OR brown rice - 3/4 cup
- fresh corn kernels - 2 cups
- halved cherry tomatoes - 1 1/2 cups
- minced red onion - 1/2 cup
- bacon, cooked, chopped - 4 slices
- avocado, chopped - 1
- salt and pepper - to desired taste
- Tomato Vinaigrette --
- halved cherry tomatoes - 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 desired taste
Instructions:
Cook barley, with a pinch of salt per package directions. Place in a bowl to cool slightly.
Prepare tomato vinaigrette -- in a food processor, combine tomatoes, garlic, olive oil, water, vinegar, lemon juice, onion, salt and pepper, process until smooth. Place 6 T of the vinaigrette in a plastic bag; set remaining aside. Season both sides of chicken with salt and pepper, place chicken in the bag with the vinaigrette; seal place in refrigerator to marinate while salad is prepared.
Stir corn, tomatoes, onion and bacon into the cooled barley. Add enough reserved tomato vinaigrette to coat; stir well. Gently fold in avocado, season with salt and pepper. Cover, place in the refrigerator.
Grill chicken on a preheated grill over high heat for 4 - 5 minutes per side, or until cooked through. Remove chicken from grill, place on a plate, cover chicken. Let chicken rest for 5 minutes.
To serve, place salad onto serving plates, slice chicken and place slices on top of salad.
