Ingredients
The following ingredients have 2 Servings
- 2 chicken breasts, boneless, skinless
- 3 tbs Teriyaki sauce or marinade
- 2/3 cup (3oz, 90gr) barley, quick cooking
- 1 1/3 cups (11oz, 330gr) chicken stock
- 15oz (450gr) red kidney beans, rinsed, drained
- 1/2 green bell pepper or any other color, chopped
- 1/2 cup green olives, 12 – 16, sliced in half
- 1 – 2 tomatoes, sliced, slices cut in half or quarters
- 2 tbs fresh basil, chopped
- 2 tbs fresh chives, chopped
- Teriyaki Vinaigrette
- 1 tbs Dijon-style mustard
- 1 tbs Balsamic vinegar
- 1 tbs Teriyaki sauce or marinade
- 2 tbs olive oil
Instruction
- Spoon the Teriyaki sauce over the chicken breasts and set aside to marinate for a few minutes.
- When ready, cook on barbecue grill for 10 – 12 minutes, turning once or under broiler for same amount of time or sauté in non-stick skillet for 12 – 15 minutes, until done.
- When done, let rest a few minutes.
- Cook barley in chicken stock according to package directions.
- Whisk mustard, vinegar and Teriyaki together in a small bowl.
- Drizzle in olive oil, whisking constantly, until thickened.
- Slice chicken breasts.
- Fluff barley, drain if needed.
- Combine all ingredients in a large bowl.
- Add vinaigrette, stir gently to combine and serve.
