For the Ancient Grains Three Bean Salad:

1. Prepare the Ancient Grains as directed and set aside.
2. Heat a griddle or large cast iron frying pan and place the garlic in its skin, jalapeno, and bell pepper on the griddle to grill to a nice char. Keep an eye on the garlic so it does not burn. Allow to cool.
3. Pop the garlic out of its skin, slice the bell pepper and chop the jalapeno with or without the seeds, depending on how much heat from the jalapeno you desire.
4. Slice the onion and place the slices on the grill to get a gentle char.
5. Place these vegetables in a bowl along with the chopped celery and fresh basil.
6. Add the beans and give a gentle toss.
7. Add as much of the grains as desired and once again give a gentle toss.
8. Spoon the dressing over the salad as it is served.

Dressing:

1. Combine all the ingredients for the dressing and stir.

For the Grilled Chicken:

1. Combine all the above ingredients in a bowl.
2. Add the chicken and refrigerate for at least one hour or up to overnight.
3. Heat a cast iron griddle or large cast iron frying pan.
4. Place the chicken on the griddle or in the pan over a medium heat. Do not over-crowd the pan.
5. Cook for 4 – 5 minutes on each side or until the juices run clear.
6. For a nice touch, grill Romaine lettuce leaves on the griddle by placing the leaves on the grill and placing a small cast iron pan on top of the leaves for about one minute. Drizzle with a little olive oil and a sprinkle of salt and black pepper.
7. Serve with feta cheese wedges if desired.