Grilled Chicken and Yellow Tomato Salad; the update

Mon mari has found a lovely place under a big shade tree to work on his doors and windows.

He set-up laid an old door across the back of the trailer, strung some cord and he’s in business.  Other than the odd bit of bird crap and puppies underfoot, it works quite well.

The big shutter is finished, just needs to be hung.

All of the window covers for the cellar are done, as well as the doors.

He started chipping away the bad bits on the cellar walls, then he can repair and paint.

This door, and the end of the barn, was simply blocked off.  He built a few steps to get in (all that was there were the stone blocks) and decided to put in a stable door – you know, like Mr. Ed had…. It’s half finished.

Last, but not least, he decided that my garden gate was too hard to use (thus his excuse for not latching it when the puppies escaped) and built a new one, a single, rather than a double, with a simpler latch.

I usually make colorful salads.

I make an effort to add color – a bit of shredded carrot, julienned yellow pepper, bright red tomatoes, black olives….

This time, I decide to do the opposite.

I wanted a single palette for the palate.

The inspiration was two gorgeous tomatoes, one white and one yellow.

And finding a new vinegar – lemon vinegar!  It’s fresh, flavorful, delightful for summer.

Grilled Chicken and Yellow Tomato Salad

2 chicken breasts
Marinade
2 tbs lemon vinegar
2 tbs olive oil
1 tsp garlic powder
1 tsp rosemary
2 tsp soy sauce

1/2 cup quick-cooking barley
1 cup chicken stock
lettuce for 2 large salads
1 large yellow tomato
1 large white tomato
1 avocado
1/2 cup green olives

Dill – Caper Dressing
1 tbs Dijon-style mustard
2 tbs lemon vinegar
2 tbs fresh snipped dill leaves (weed)
2 tbs capers
2 tbs salad olive oil
1/3 cup Greek yogurt 

The chicken:  Mix all ingredients for marinade and spoon over chicken.  Allow to marinate for 15 minutes.  Cook on the barbecue grill for 12 – 15 minutes, until done.  Remove and slice.
The barley:  Cook barley in chicken stock.
The dressing: In small bowl whisk yogurt, mustard and lemon vinegar. Add oil, a bit at a time and whisk well. Add dill and capers.
The salad:  Prepare lettuce, tear and put into a large salad bowl. Slice tomatoes, then cut slices in half. Slice avocado. 
To assemble: Toss lettuce with half of the dressing. Add barley, tomatoes, avocado, olives and the remaining dressing and toss gently.  Top with sliced chicken.

Tomorrow…. puppy update… for those who care ;-))