Grape and Grain Salad with Lemony Chicken
Grilled chicken served with a fruit, vegetable and nut barley salad tossed with a lemon-mint vinaigrette.
- Level: Easy
- Total: 1 hr 50 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 50 min (includes marinating time)
- Active: 50 min
- Yield: 4 servings
Ingredients
1/2 cup olive oil
1/2 cup sliced fresh mint
1 tablespoon honey
1 tablespoon Dijon mustard
2 lemons, zested and juiced
1/2 medium shallot, finely chopped
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts (6 to 8 ounces each)
1 3/4 cups low-sodium chicken broth
1 cup quick-cooking barley
1 1/2 cups mixed red and green seedless grapes, halved
1/4 cup chopped walnuts
2 radishes, halved and thinly sliced
1 stalk celery, thinly sliced
Directions
- Whisk the oil, 1/4 cup mint, honey, mustard, lemon zest, lemon juice, shallots, 1 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Set aside 1/3 cup for the dressing.
- Add the chicken to the remaining marinade. Toss to coat, cover the bowl and allow the chicken to marinate at room temperature for 1 hour.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan. Add the barley, cover and lower the heat to a simmer. Cook until the liquid has evaporated and the barley is tender, 10 to 12 minutes. Set aside to cool.
- Preheat a grill pan over medium-low heat. Remove the chicken from the marinade, shaking off any excess. Sprinkle the chicken all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill the chicken, smooth-side down, flipping once, until cooked through and firm to the touch, 20 to 25 minutes. Remove the chicken from the grill and set aside to cool.
- Stir the reserved 1/3 cup marinade and combine with the barley, grapes, walnuts, remaining 1/4 cup mint, radish and celery. Season with salt and pepper. Slice the chicken and serve over the salad.
