A delightful and nutritious salad featuring grilled herb-marinated chicken, tender barley, and fresh vegetables, perfect for a wholesome meal.
In a mixing bowl, whisk together the olive oil, lemon juice, wine vinegar, Dijon mustard, oregano, thyme, salt, and pepper to create the vinaigrette.
Use a whisk to ensure the vinaigrette is well emulsified for a consistent flavor.
Marinate the chicken breasts with 2 tablespoons of the vinaigrette, ensuring they are well coated. Let them sit for at least 10 minutes or up to 8 hours for enhanced flavor.
For deeper flavor, marinate the chicken overnight in the refrigerator.
Grill the marinated chicken until fully cooked, then let it rest before cutting it into bite-sized pieces.
Allow the chicken to rest after grilling to retain its juices.
Cook the barley in boiling water for 10 minutes, then add the green beans and continue cooking until the barley is tender and the beans are crisp-tender, about 10 more minutes.
Adding the green beans later ensures they stay crisp and vibrant.
Drain the cooked barley and beans, then toss them with the remaining vinaigrette in a serving bowl.
Toss the barley and beans while warm to absorb the vinaigrette flavors better.
Add the grilled chicken pieces, cherry tomatoes, red onion, and fresh basil to the serving bowl. Toss gently to combine.
Gently toss to avoid crushing the tomatoes and bruising the basil.
Serve the salad immediately or chill it in the refrigerator for a refreshing cold salad.
This salad can be served warm or cold, depending on your preference.
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