- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Vinaigrette:
Method
Vinaigrette: In large bowl, whisk together oil, vinegar, mustard, Italian seasoning, salt and pepper. Transfer 2 tbsp (25 mL) to large shallow dish; add chicken, turning to coat. Cover and refrigerate for 10 minutes. (Make-ahead: Refrigerate for up to 8 hours.)Meanwhile, in saucepan of boiling water, cover and cook barley for 10 minutes. Add green beans; cook until tender-crisp and barley is tender, about 10 minutes. Drain and toss with vinaigrette.
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes. Cut into cubes.
Add chicken to barley mixture. Add tomatoes, onion and basil; toss to combine.
More grilled chicken salad recipes:
Nutritional facts Per serving: about
- Sodium 236 mg
- Protein 19 g
- Calories 340.0
- Total fat 15 g
- Cholesterol 39 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
%RDI
- Iron 16.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 13.0
