Everyone loves to grill in the summer and eat light and healthy. So this recipe gives us both of those! It's easy to make and the barley corn salad can even be made ahead of time, so it's a great dish to make when having company.

  • 4 chicken breasts
  • 3/4 cup medium barley or brown rice to make gluten-free
  • 2 cups fresh sweet corn kernels
  • 1-1/2 cups halved cherry tomatoes
  • 1/2 cup minced red onion
  • 4 slices bacon, cooked then chopped
  • 1 avocado, chopped
  • salt and pepper

For the tomato vinaigrette:

  • 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 and pepper
  1. Cook barley or rice. Place into a large bowl to cool slightly.
  2. Make the vinaigrette- Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Take 6 tablespoons of the vinaigrette and put into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt and pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
  3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add the tomato vinaigrette and toss. Gently fold in avocado then season with salt and pepper to taste. Place into the refrigerator.
  4. Grill the chicken until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.

This recipe serves 4 to 6 people depending on the size of portions you like.

 

 

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