Greek Chicken And Barley Salad

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.