Greek Chicken and Barley Salad


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Cuisine: English

Main Ingredient: Barley

Category: Salad

Difficulty: 1/10

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Greek Chicken and Barley Salad

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Ingredients

QtyIngredient
12 ounceChicken breasts boneless and skinless
1/8 teaspoonKosher Salt
1 teaspoonExtra virgin olive oil
4 cupsLow sodium chicken broth
1 cuppearl barley; uncooked
2 cupscucumber, English; cubed
1 cupgrape tomatoes; halved
1/2 cupyellow bell pepper; cubed
1/3 cupreduced fat feta cheese; crumbled
1/4 cupkalamata olives; pitted and chopped
3 tablespoonsExtra virgin olive oil
1 teaspoonlemon rind
2 tablespoonsFresh lemon juice
1 tablespoonFresh basil; minced
1 teaspoonfresh thyme; minced
1 teaspoonRed wine vinegar
1/2 teaspoonkosher salt
3 clovesgarlic; minced

Method

StepInstruction
1For Salad:
2 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.
3 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, tomatoes, bell pepper, feta, and olives in a large bowl.
4 For Dressing:
5 Combine 3 tablespoons oil, rind, and remaining ingredients (lemon juice, basil, thyme, red wine vinegar, salt and garlic cloves); stir well. Add to barley mixture; toss well. Cover and chill.
6 Makes 8 servings, 1 cup each.
  • Greek Chicken and Barley Salad

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