Directions:
- To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
- Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
- To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.51 Kcal (1049 kJ) | ||
| Calories from fat | 84.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Cholesterol | 11.05mg | 4% | |
| Sodium | 564.99mg | 24% | |
| Potassium | 452.64mg | 10% | |
| Total Carbs | 24.1g | 8% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 17.53g | 35% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 8.5mg | 47% | |
| Calcium | 134.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 98.47 Kcal (412 kJ) | ||
| Calories from fat | 33.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 14% | |
|---|---|---|---|
| Cholesterol | 4.34mg | 4% | |
| Sodium | 222.09mg | 24% | |
| Potassium | 177.93mg | 10% | |
| Total Carbs | 9.47g | 8% | |
| Sugars | 2.01g | 20% | |
| Dietary Fiber | 1.75g | 18% | |
| Protein | 6.89g | 35% | |
| Vitamin C | 6.3mg | 27% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 3.3mg | 47% | |
| Calcium | 53mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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