Harvest Salad With Grapes And Grilled Chicken - cooking recipe

Ingredients

1 cup bulgur wheat
1/2 cup pearl barley
6 None boneless skinless chicken thighs
None None Olive oil, for rubbing
1 None small head Romaine lettuce, separated into leaves
1 1/2 cups red seedless grapes, halved lengthwise
1/2 cup chopped celery tops (including some of the stem)
2 oz creamy blue cheese (optional)
None None FOR THE VINAIGRETTE
1/4 cup white wine vinegar
1 tsp honey
1 tsp Dijon mustard
1/2 cup olive oil
1 tbsp capers

Preparation

Cook the bulgur wheat and pearl barley separately according to package directions. Drain and set aside to cool.
Heat a grill pan on medium-high heat or preheat the grill to medium. Rub chicken with a little olive oil and season well with salt and black pepper. Grill on both sides until the juices run clear when the meat is pierced with a sharp knife. Set aside.
For the vinaigrette, whisk vinegar, honey and mustard in a medium bowl. Gradually whisk in the olive oil. Season with salt and black pepper and stir in the capers.
Arrange the salad leaves on a serving platter. Mix the bulgur wheat, barley, grapes and celery leaves in a large bowl. Pour in the vinaigrette and toss to combine thoroughly.
Spoon the wheat mixture over the lettuce and place the chicken on top. Sprinkle with blue cheese, if desired.