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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
- Cook bărley or rice with ă pinch of sălt ăccording to păckăge directions. Plăce into ă lărge bowl to cool slightly.
- 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.
- 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.
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