I have been on hiatus.
The girls moved away temporarily and I found it difficult to cook for two.
They have since returned home and I have trying to get back into the swing of things.
Tonight, I opened up my massive Pinterest board and selected this tasty dish.
I found myself remembering how much I LOVE to cook for my family!
Tonight, WE ATE THIS…
Grilled Chicken with Barley Corn Salad
Ingredients
4 chicken breasts
3/4 cup medium barley, rice or quinoa
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced green onion
1 avocado, chopped
salt & pepper
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper
Directions
Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
Cook barley, rice or quinoa with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
Stir corn, cherry tomatoes, and green onion into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.
[Adapted from THIS recipe]
