Grilled Chicken Barley Salad recipe

2 chicken breasts, boneless, skinless
2/3 c. barley
1 1/2 c. green beans, chopped
1 c. tomatoes, grape, halved
1/4 c. red onion, finely minced
2 Tb. basil, fresh and chopped

Vinaigrette
1/4 c. extra virgin olive oil
2 Tb. wine vinegar
1 Tb. Dijon mustard
1/2 ts. dried Italian herb seasoning
1/4 ts. each of salt and pepper

Vinaigrette: In a large bowl, whisk together extra virgin olive oil, vinegar, mustard, seasoning and salt and pepper.
Transfer 2 tablespoons to a shallow dish.
Add chicken, turning to coat.
Cover and refrigerate for 10 minute.
(Make ahead and refrigerate for up to 8 hours).
Meanwhile, in saucepan of boiling water, cover and cook barley for 10 minutes.
Add green beans; cook until tender-crisp and barley is tender, about 10 minutes more.
Drain and toss with vinaigrette.
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
Cut chicken into cubes.
Add chicken to barley mixture.
Add tomatoes, onion and basil; toss to combine.
Makes 4 servings.