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.
I had been looking for some alternatives to sandwiches for lunch and knew I wanted something packed for of vegetables, flavor and fiber. We loved this. My husband even commented it was one of the best "healthy" meals he's ever had and that he'd eat it anytime.
Very nice light salad for a warm summer day. I don't like barley so I decided to substitute brown rice, which I forgot to buy! So I improvised and added a can of garbanzo beans and it turned out great. Next time, I will double the olives (and the calories). This could also be a great dish for a picnic or pot luck, but must be served cold.
This was really good for a warm summer day. It does seem like there is perhaps about 1/3 too much barley, but the flavors all balanced nicely, it was very tasty and surprisingly I had almost all the ingredients on hand. Was surprised the dressing added so much flavor. I substituted leftover cooked turkey breast for the chicken, so saved a little on cooking time and an extra cup of broth. Recipe did not say to peel cukes and as I was using the small Persian type, I left the skins on. I think it added a little more texture to the dish anyway.