Thursday, September 26, 2013

Grilled Chicken with Barley Corn Salad

I love a great marinade that can double as a salad dressing.  This meal screams summer to me.  Light and delicious.  The salad is definitely worth making even without the chicken.  The tomato marinade turned it a gorgeous pink color, and the flavors were light yet satisfying.  It is a great make ahead meal as well, just pull the chicken out of the fridge, grill and dinner is ready!  We'll be returning to this one again and again.  

Grilled Chicken with Barley Corn Salad
Recipe from Iowa Girl Eats

4 chicken breasts (I used thighs)
3/4 c. dried barley
2 c. corn kernels
1 1/2 c. halved cherry tomatoes
1/2 c. minced red onion
4 slices bacon, chopped
1 avocado, chopped (optional)
salt and pepper

Cherry Vinaigrette:
1 c. halved cherry tomatoes
1 clove garlic
3 Tbsp. olive oil
2 Tbsp. water
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 Tbsp. red onion
salt and pepper

Cook barley according to package directions (I cooked mine in chicken broth).
Fluff with fork and place into a large bowl to cool.
Combine all vinaigrette ingredients in a food processor and blend until smooth.
Season both sides of chicken with salt and pepper.
Place 6 Tbsp. of the vinaigrette into a quart ziplock bag and add the chicken.
Set in fridge to marinate.

Stir the corn, cherry tomatoes, red onion and bacon into the cooled barley.
Add enough reserved tomato vinaigrette to coat and stir well.
Gently fold in the avocado and season with salt and pepper.
Place in refrigerator.

Grill chicken and serve over salad.

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