First off - don't be intimidated by the work of the dressing. Make a double batch! I had a friend actually say "I can't stop eating this, it's SO good!" Followed the recipe verbatim.
Greek Chicken and Barley Salad
Dress up a Greek salad by adding barley to the cucumber, tomato, feta and kalamata olives. The addition of chicken makes this a one-dish meal that’s high in fiber and also a source of vitamins A and C.
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- Calories: 230
- Fat: 9.8g
- Saturated fat: 2g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1.1g
- Protein: 18g
- Carbohydrate: 18.3g
- Fiber: 3.2g
- Cholesterol: 38mg
- Iron: 1.2mg
- Sodium: 611mg
- Calcium: 38mg
- 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
- 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
- 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. 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. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
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