Preheat barbecue to medium-high or oven to 375°F (190°C).
Cover chicken with Canadian Mild Cheddar cheese and place 2 pieces of sun-dried tomato on each piece of chicken.
Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.
Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.
While chicken is cooking, combine salad ingredients and season to taste.
Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.