Grilled Chicken and Barley Salad with Cherry Tomatoes

Ingredients

• grilled chicken breast 6 oz
• cooked barley 1 cup
• cherry tomatoes 1 cup
• olive oil 1 tbsp
• balsamic vinegar 1 tbsp

Method

1. Cook the Barley. Rinse 1/3 cup of dry pearl barley under cold water. In a medium saucepan, add the barley and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes until the barley is tender and water is absorbed. Drain any excess water if needed and fluff with a fork.
   Tip: Cooking barley ahead of time or using pre-cooked barley can save time.
2. Prepare the Chicken. If your chicken breast is not already grilled, season it lightly with salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let it rest for 5 minutes, then slice into strips.
   Tip: Allowing the chicken to rest after grilling keeps it juicy.
3. Prepare the Cherry Tomatoes. Wash the cherry tomatoes thoroughly. Cut each tomato in half to release their juicy flavor and make them easier to eat in the salad.
   Tip: Use ripe cherry tomatoes for the best sweetness.
4. Make the Dressing. In a small bowl, whisk together 1 tablespoon of extra virgin olive oil and 1 tablespoon of balsamic vinegar until well combined.
   Tip: Taste the dressing and adjust vinegar or oil to your preference.
5. Assemble the Salad. In a large bowl, combine the cooked barley, sliced grilled chicken, and halved cherry tomatoes. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
   Tip: Toss gently to avoid breaking the tomatoes.
6. Serve. Transfer the salad to a plate or bowl and enjoy immediately. This salad can be served warm or at room temperature.
   Tip: Garnish with fresh herbs like parsley or basil if desired.

Pro tips

• To save time, cook barley in advance and store it in the fridge for up to 3 days.
• Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.