Greek Chicken and Barley Salad

Name: Greek Chicken and Barley Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 473 milliliters cubed seeded cucumber; 946 milliliters fat-free, less-sodium chicken broth, divided; 79 milliliters reduced-fat feta cheese; 1 Tbsp minced fresh basil; 1 teaspoon minced fresh thyme; 3 garlic cloves, minced; 237 milliliters grape tomatoes, halved; 59 milliliters chopped pitted kalamata olives; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 1 teaspoon olive oil; 3 Tbsps extra-virgin olive oil; 237 milliliters uncooked pearl barley; 1 teaspoon red wine vinegar; 340 grams skinless, boneless chicken breast halves; 118 milliliters cubed yellow bell pepper

The recipe Greek Chicken and Barley Salad could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 8. One serving contains 227 calories, 14g of protein, and 9g of fat. It works well as a main course. If you have pearl barley, garlic cloves, kalamatan olives, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

To prepare salad, sprinkle chicken with 1/8 teaspoon salt.

Ingredients you will need

Whole Chicken

Salt

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; cook 2 minutes on each side or until browned.

Ingredients you will need

Whole Chicken

Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Barley