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.
Barley acts as the structural anchor of this dish, utilizing its high beta-glucan soluble fiber content to absorb dressings without turning mushy. When cooked grains are mixed warm into dressings, starch molecules gelatinize slightly, pulling liquids inward rather than pooling them at the bottom of the bowl. Furthermore, reserving a portion of the blended tomato vinaigrette prevents cross-contamination while ensuring the salad retains its vibrant acidity just before serving.
Managing Make-Ahead Components and Temperature Control
Marinating poultry in an acidic emulsion containing lemon juice and red wine vinegar alters protein structures on the outer millimeters of the meat, breaking down tough muscle fibers before heat is applied. Maintaining a refrigerator temperature below 40 degrees Fahrenheit during this 30-minute marination window is critical for food safety. When transferring the chicken to a high-heat grill, cook for 4 to 5 minutes per side until internal temperatures reach 165 degrees Fahrenheit, then rest the meat for 5 minutes to allow myofibrillar proteins to reabsorb escaping moisture.
- If substituting brown rice for barley to achieve a gluten-free result, use a 1:1 volumetric ratio, though the final grain will offer less chewy resistance against the crisp bacon.
- Store leftover grain salad separately from sliced avocados in airtight containers for up to 2 days to prevent enzymatic browning of the fruit lipids.
- Ensure cherry tomatoes are completely halved before combining with salted grains, as unbroken skins trap internal water pockets that dilute the vinaigrette.
