Harvest Salad With Grapes And Grilled Chicken

• 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

1. Cook the bulgur wheat and pearl barley separately according to package directions. Drain and set aside to cool.
2. 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.
3. 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.
4. 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.
5. Spoon the wheat mixture over the lettuce and place the chicken on top. Sprinkle with blue cheese, if desired.

bulgur wheat, pearl barley, chicken thighs, olive oil, head romaine lettuce, red seedless grapes, celery, blue cheese, vinaigrette, white wine vinegar, honey, mustard, olive oil, capers

Taken from recipes-plus.com/api/v2.0/recipes/34288 (may not work)