Grilled Chicken with Mom's Barley Corn Salad
Try this Grilled Chicken with Moms Barley Corn Salad recipe, or contribute your own.
Try this Grilled Chicken with Moms Barley Corn Salad recipe, or contribute your own.
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon red wine vinegar
- salt & pepper
- 3 tablespoons extra virgin olive oil
- 4 chicken breasts
- 1 tablespoon red onion
- 1 avocado, chopped
- 1 cup halved cherry tomatoes
- 3/4 cup medium barley or brown rice to make gluten-free
- 2 cups fresh or frozen-then-thawed sweet corn kernels
- 1-1/2 cups halved cherry tomatoes
- 1/2 cup minced red onion
- 4 slices bacon chopped then chopped
- Carbohydrate 2.03882660367008 g
- Cholesterol 68.44 mg
- Fat 6.34844999999789 g
- Fiber 0.376375000099264 g
- Protein 27.5944437499972 g
- Saturated Fat 1.06492449999911 g
- Serving Size 1 1 Serving (170g)
- Sodium 371.257773405357 mg
- Sugar 1.66245160357082 g
- Trans Fat 0.534686999999408 g
- Calories 182 calories
Step-by-step
- Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
- To make the Tomato Vinaigrette: 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.
- Stir corn, cherry tomatoes, red onion, and bacon 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.
A Busy Mom's Weeknight Delight: Grilled Chicken with Mom's Barley Corn Salad
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present need to put a healthy and satisfying meal on the table. This recipe for Grilled Chicken with Mom's Barley Corn Salad is my go-to solution for a quick, delicious, and nutritious dinner that the whole family enjoys. It's a perfect blend of savory grilled chicken and a vibrant, refreshing barley salad – a combination that's both satisfying and surprisingly easy to prepare.
The secret to this recipe's success lies in its efficiency. While the barley cooks (I often use pre-cooked barley to save even more time!), I can quickly chop the vegetables for the salad. Marinating the chicken in a simple vinaigrette adds incredible flavor without requiring hours of prep work. The grilling process itself is fast, leaving me with perfectly cooked chicken in minutes. And the best part? The salad can be prepped well in advance, making it a perfect make-ahead dish for busy evenings. Simply toss everything together earlier in the day, refrigerate, and enjoy a stress-free dinner when the time comes.
Why this recipe works for busy moms (and everyone else!):
- Make-ahead friendly: The barley salad can be prepared hours, or even a day, ahead of time, reducing weeknight stress.
- Quick cooking time: The chicken grills quickly, meaning dinner is on the table in under 30 minutes.
- Healthy and nutritious: Packed with protein, fiber, and healthy fats, this meal provides sustained energy and essential nutrients.
- Delicious flavor combination: The sweet corn, tangy vinaigrette, and savory chicken create a balanced and appealing flavor profile.
- Versatile: Feel free to substitute ingredients based on your preferences or what you have on hand. Different types of barley, grains, or even quinoa work perfectly.
Beyond the practical aspects, this dish holds a special place in my heart. It’s a recipe passed down from my mother, a woman who always seemed to manage a delicious and nourishing meal despite her busy schedule. This isn’t just a recipe; it's a legacy, a testament to the power of simple ingredients and smart planning in creating a memorable and comforting meal. The recipe has become a staple in our family, a reminder of the love and care that goes into every bite.
This Grilled Chicken with Mom's Barley Corn Salad is more than just a recipe; it's a celebration of simplicity, efficiency, and deliciousness. It's a testament to the fact that nourishing meals can be created even amidst the whirlwind of a busy life. So, embrace the ease, enjoy the flavors, and share this recipe with others who, like me, appreciate a quick, healthy, and satisfying dinner solution.
Tips and Variations:
- Grill variations: Use a grill pan if you don't have an outdoor grill.
- Vegetarian option: Substitute grilled halloumi cheese or portobello mushrooms for the chicken.
- Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
- Herb variations: Experiment with different herbs in the salad, like parsley, chives, or dill.
