Grilled Chicken Barley Salad - cooking recipe

Ingredients

400 g chicken breasts, boneless, skinless
2/3 cup pearl barley
1 1/2 cups green beans, chopped, trimmed
1 cup cherry tomatoes, halved
1/4 cup red onion, finely minced
2 tablespoons basil, fresh, chopped
4 teaspoons olive oil
4 teaspoons lemon juice
2 tablespoons wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
Drain and toss with remaining vinaigrette.
Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
Serve.