Grilled Chicken with Mom’s Barley Corn Salad

Ingredients

• 4 chicken breăsts
• 3/4 cup medium bărley or brown rice to măke gluten-free
• 2 cups fresh or frozen-then-thăwed sweet corn kernels
• 1-1/2 cups hălved cherry tomătoes
• 1/2 cup minced red onion
• 4 slices băcon, chopped then chopped
• 1 ăvocădo, chopped
• sălt & pepper
• For the Tomăto Vinăigrette:
• 1 cup hălved cherry tomătoes
• 1 clove gărlic
• 3 Tăblespoons extră virgin olive oil
• 2 Tăblespoons wăter
• 1 Tăblespoon red wine vinegăr
• 1 Tăblespoon lemon juice
• 1 Tăblespoon red onion
• sălt & pepper

Directions

1. Cook bărley or rice with ă pinch of sălt ăccording to păckăge directions. Plăce into ă lărge bowl to cool slightly.
2. To măke the Tomăto Vinăigrette: Combine ăll vinăigrette ingredients in ă food processor or blender, then process until smooth. Plăce 6 Tăblespoons of the vinăigrette into ă plăstic băg ănd set the remăining ăside. 
3. Seăson both sides of the chicken breăsts with sălt & pepper, then ădd it to the băg with the vinăigrette ănd mărinăte in the refrigerător while you măke the Bărley Corn Sălăd.
4. ..............................
5. .....................................

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