Chicken Peach and Blueberry Salad This gorgeous salad provides a delicious combination of colours, textures, aromas and flavours to make it the perfect summer salad. Preparation Time: 20 minutesCooking Time: 35 minutesGrilling Time: 12 minutesServes 4 1/2 cup (125 mL) pearl barley, rinsed2 boneless skinless Ontario Chicken Breasts (250 g)Salt and pepper1 tbsp (15 mL) vegetable oil2 tbsp (25 mL) white wine vinegar1-1/2 tsp (7 mL) Ontario Honey1 tsp (5 mL) each dry mustard and poppy seeds1/2 tsp (2 mL) salt1/4 cup (50 mL) vegetable oil1 Ontario Shallot, grated8 cups (2 L) torn Ontario Spinach Leaves1 cup (250 mL) Ontario Blueberries2 Ontario Peaches, pitted and sliced1/2 cup (125 mL) torn fresh Ontario Mint1/2 cup (125 mL) toasted sliced almonds In medium saucepan of boiling salted water, cook barley until tender; about 30 to 35 minutes. Drain and rinse under cold water; drain well. Brush chicken with 1 tbsp (15 mL) oil; season with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Transfer to cutting board and tent with foil; let rest 5 minutes before slicing thinly. In small bowl, whisk together vinegar and honey. Whisk in mustard, poppy seeds, salt and oil. Stir in shallot. Set aside. In large bowl toss spinach, blueberries, peaches, mint, barley and chicken. Divide salad among plates; sprinkle with almonds. Serve dressing on the side. Nutritional Information:1 ServingPROTEIN: 22 gramsFAT: 25 gramsCARBOHYDRATE: 38 gramsCALORIES: 457FIBRE: 7 gramsSODIUM: 450 mg- Printed with permission from Foodland Ontario Recipe also available on our website mildmaycrier.com _____________
Chicken Peach and Blueberry Salad
