Greek Chicken and Barley Salad |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe. What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions. Ingredients:
2 (6 ounce) skinless chicken breasts, boneless |
1/8 teaspoon kosher salt |
1 teaspoon olive oil |
4 cups chicken broth, divided |
1 cup pearl barley, uncooked |
2 cups cucumbers, seeded cubed |
1 cup grape tomatoes, halved |
1/2 cup yellow bell pepper, cubed |
1/3 cup reduced-fat feta cheese |
1/4 cup kalamata olive, pitted chopped |
3 tablespoons light extra virgin olive oil |
1 teaspoon lemon rind, grated |
2 tablespoons fresh lemon juice |
1 tablespoon fresh basil, minced |
1 teaspoon fresh thyme, minced |
1 teaspoon red wine vinegar |
1/2 teaspoon kosher salt |
3 garlic cloves, minced |
Directions:
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
2. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
3. Add chicken; cook 2 minutes on each side or until browned.
4. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
5. Cool; shred chicken.
6. Discard broth.
7. Bring 3 cups broth to a boil in a large saucepan; add barley.
8. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
9. Fluff with a fork.
10. Cool.
11. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
12. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
13. Add to barley mixture; toss well.
14. Cover and chill.
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