Greek Chicken and Barley Salad

Ingredients

• Salad:
• 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
• Dressing:
• 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

Preparation

1. 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. 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. 3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.