Tomato Marinated Grilled Chicken + Barley Corn Salad

It is finally beginning to look and feel like springtime around here. Which means we are spending more and more time outdoors, and have been putting our grill to use several nights a week. Ben and I love to grill out, and this recipe has become one of our favorites. I stumbled upon this one day on Pinterest, so I cannot take any credit for it. However, it is worth sharing and I can guarantee you will love it. The marinade for the chicken is fresh and packed with flavor, and the corn salad is crisp and loaded with springy veggies and a tangy, sweet dressing. 

Ingredients:
4 chicken breasts
3/4 cup medium barley (we have used the quick cooking barley, and the slow cooking. Either will work)
2 cups fresh or frozen-then-thawed corn kernels
1-1/2 cups halved cherry tomatoes (I have used grape, and Roma tomatoes)
1/2 cup minced red onion
4 slices cooked thick or center cut bacon, chopped
1 avocado, chopped
salt & pepper
For the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepper
Directions:
  1. Cook barley with a pinch of salt according to package directions. Drain when barley is tender to make sure all excess water is removed. Place into a large bowl to cool slightly.
  2. 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.
  3. 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.
  4. 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.
recipe found at: Iowa Girl Eats


We love this recipe. I have made it for family members when they have come to visit and my mom now uses it regularly as well. It is so yummy, AND it is healthy and packed with flavor. We served the chicken and salad with some grilled homemade crusty bread. It was the perfect pairing. 

Hope you enjoy! What are your favorite grill out recipes?