Warm Barley, Chickpea, and Tomato Salad with Grilled Chicken

By moninikole

Ingredients

• 1 cup uncooked barley
• 12 ounces chicken fillet
• 2 tablespoons extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups pre-cooked chickpeas
• Bunch of fresh sage
• 3 tablespoons balsamic vinegar
• Salt
• Pepper

Preparation

Step 1

Over high heat, in a pot of salted water, put the barley and bring to a boil. When it boils, cover and simmer on low heat for 1/2 hour or until tender. Drain, rinse and set aside.
Over medium – high heat, in a hot griddle, grill the chicken for 2 minutes each side if thin or more if the cut is thicker. When they are cooked, chop then set aside.
Over medium heat, in a saucepan with extra virgin olive oil, sautè the tomatoes for 1 minute.
Add the chickpeas, barley and sage. Toss for 5 minutes.
Add the chicken.
Season with the balsamic vinegar, salt and pepper. Toss for 1 minute.
Serve warm.