Greek Chicken and Barley Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Dress up a Greek salad by adding barley to the cucumber, tomato, feta and kalamata olives. The addition of chicken makes this a one-dish meal that’s high in fiber and also a source of vitamins A and C. Ingredients:
2 (6-ounce) skinless, boneless chicken breast halves |
1/8 teaspoon kosher salt |
1 teaspoon olive oil |
4 cups fat-free, less-sodium chicken broth, divided |
1 cup uncooked pearl barley |
2 cups cubed seeded cucumber |
1 cup grape tomatoes, halved |
1/2 cup cubed yellow bell pepper |
1/3 cup reduced-fat feta cheese |
1/4 cup chopped pitted kalamata olives |
3 tablespoons extra-virgin olive oil |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon minced fresh basil |
1 teaspoon minced fresh thyme |
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. 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.
2. 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.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
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