Skip to main content

Summer Salad of Chicken, Goat Cheese, Green Beans, Tomatoes & Wheat Berries

This salad screams summer.  It has fresh sweet corn, green beans, tomatoes and barley all dressed up in a tangy mustard vinaigrette and topped with goat cheese.  It's a lovely base recipe to use for just about any veg you have around this summer as I added tomatoes here and you can swap in peppers or zucchini as well.

The recipe hails from Bon Appetit though I must say next time around I'd make some tweaks.  As to not confuse you I'll go ahead and write the recipe as I'd make it next time so you can all live in the 'know.'  The original didn't have enough dressing for me so I'll double that here so you're sure to get everything coated.  Also, you can top or mix in the goat cheese at the end. Personal preference really.  Mixing it it will cover everything whereas sprinkling it on top may have you looking just a tad bit fancier.

The original recipe also called for farro, which I couldn't find, so I opted for barley.  Next time around I'd use wheat berries- they offer more crunch and won't get lost and look like oatmeal in this salad.  Because of this health punch you could really make this sans chicken and serve it as a lovely vegetarian summer side or staple.

Recipe adapted from Bon Appetit.  Serves 4-6

Ingredients You'll Need:

  • 1/2 cup wheat berries, cooked according to package directions and cooled
  • 2 skinless boneless chicken breast, cooked up with salt and pepper on a skillet
  • 12 ounces (or more to your liking) green beans 
  • 4 ears of corn, cut to get just the kernels
  • 4 green onions, sliced
  • 2 handfuls cherry tomatoes, halved
  • 4 tablespoons extra-virgin olive oil
  • 1-2 tablespoon minced fresh thyme
  • 1 teaspoon kosher salt
  • 4 tablespoons white wine vinegar
  • 3 tablespoons minced garlic
  • 2 teaspoons dijon mustard
  • 1 1/4 cups crumbled goat cheese (4 ounces)
1.  Cook the wheat berries and also to drain and cool.

2. Heat oil in a skillet and salt and pepper the chicken.  Cook the chicken then allow to cool and cut up into 1/2 inch cubes.

3. Boil salted water then blanch the green beans for 4 minutes.  Drain and pour into an ice bath then place the beans on a kitchen towel to cool.  Cut the beans into 1 inch pieces.

4. Halve the tomatoes and set aside.  Slice the green onions and set aside as well.

5. Once everything is cool enough combine the above and then make the dressing by first combining the oil, thyme, and salt in a jar.  Shake it well so that everything combines.  Add in the garlic and dijon and shake again.  Taste for salt and pepper and season as necessary.

6.  Sprinkle and mix the dressing over the rest of the ingredients then either top with goat cheese individually or add it all in and stir to combine.  You can make everything 1 day ahead and chill and then before serving add in your goat cheese.


Post a Comment

Popular posts from this blog

Guest Post: New Mom (Anytime) Gift Guide

Today's Guest Post is from Michelle Perez of Simply Complicated.  I met Michelle in college and since then she has gotten hitched, had a baby, and lives in Guatemala where her family are doing some great work.  Read more on her blog and until then, check out her gift guide for new moms!  Thanks, Michelle!

I am a new mom to and am still very much in the ups and downs of learning how to how to take care of a very small human and myself. Even though I think all new moms would be happy with a nap, a long shower and a meal on their doorstep I have put together a gift guide that stretches a bit beyond the basic. You could say this is just in time for the holidays, but the truth is, this is an anytime of year gift guide. Enjoy.

1. Sugar & Spice Kitchen Towels We all know new moms like and appreciate home cooked meals. But I was surprised as a nursing mom, how hungry I was all. the. time. Friends of mine were so sweet, because they brought over a meal AND muffins or bread or baked goods …

quesadilla pie

This is a dinner I've been thinking about and trying to figure out when I'll make it next.  It'll probably happen sometime this weekend because it was simple and oh-so-satisfying.  It was a perfect new-mom meal. New-Mom as in I had time to make it, and I'd like to bring it to new mom's too.

I'm tempted to even make a few and stock my freezer with them for when we're hungry or when I need to bring someone a meal, a task I think I'm finally now up for seeing as I've been able to figure out our schedule more and get back in the kitchen.

Apart from pulling apart the chicken this dish comes together really quickly.  The original recipe calls for 1/3 cup chopped pickled jalapenos, an item I thought we had in our fridge but it turns out what I thought were pickled jalapenos were actually molding olives.  Not so great.  Next time I'll add in the jalapenos but they're definitely optional.

So this weekend, you should make this.  Dare I say my mouth i…

canned tomato sauce with basil and garlic

When I think about canning I want to make things that I'll use year round.  I want staples that I can go to that'll make pasta sauce, chili and stuffed peppers that much more delicious.  I want to make a recipe that tastes amazing in large part because the tomatoes used in it were fresh in the summer then preserved.
Although I did can some tomatoes last summer I ended up not using them as often as I thought I would.  I still found myself going to the store for diced tomatoes here and there when I should have been in the mindset to use my canned tomatoes and just crush them into the recipe.  Canning fail.

So, this year I decided to make some sauce.  It was an all day affair, let me tell you, but worth it in the end.  I looked to the Ball website for canning recipes and used their recipe for tomato sauce with basil and garlic.  You can see the original recipe here.  
I did tweak it some.  I didn't strain the sauce but rather pureed it in the Vitamix which really did away wi…