Best Ever Grilled Chicken Barley Salad

• 2 boneless skinless chicken breasts
• 23 cup pearl barley
• 1 12 cups chopped trimmed green beans
• 1 cup grape tomatoes, quartered
• 14 cup finely minced red onion
• 2 tablespoons chopped fresh basil
• vinaigrette
• 14 cup extra-virgin olive oil
• 2 tablespoons wine vinegar
• juice of one lemon
• 1 tablespoon Dijon mustard
• 12 teaspoon dried Italian herb seasoning
• 14 teaspoon salt
• 14 teaspoon pepper

1. Vinaigrette: In large bowl, whisk together oil, vinegar, lemon juice, mustard, Italian seasoning, salt and pepper.
2. Transfer 2 tbsp to large shallow dish; add chicken, turning to coat.
3. Cover and refrigerate for 10 minutes.
4. (Make-ahead: Refrigerate for up to 8 hours.
5. ).
6. Meanwhile, in saucepan of boiling water, cover and cook barley for 20 minutes.
7. Add green beans; cook until tender-crisp and barley is tender, about 10 minutes.
8. Drain, rinse with cold water, drain well and toss with vinaigrette.
9. Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
10. Cut into cubes.
11. Add chicken to barley mixture.
12. Add tomatoes, onion and basil; toss to combine.
13. Serve 4 for lunch or, as I did, serves 2 for dinner.

chicken breasts, pearl barley, green beans, grape tomatoes, red onion, fresh basil, vinaigrette, extravirgin olive oil, wine vinegar, lemon, mustard, salt, pepper

Taken from www.food.com/recipe/best-ever-grilled-chicken-barley-salad-494064 (may not work)