Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
8 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

luvstoeat

Saecca
April 14, 2016
why would you discard the broth, when you need it for the barley?

debraponder's Review

FrugalMom
July 20, 2013
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.

sukeedog's Review

lashoultz
July 13, 2013
N/A

herabarbera's Review

SuzySuzySuzy
February 11, 2013
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.

melamose's Review

Lipster
January 31, 2013
N/A

sprater1's Review

Sarah19
August 04, 2012
I didn't use all the cooked barley. I eyeballed it until it looked like the right amount of barley in the salad. Great flavor. My kids loved it! Served with some toasted roasted garlic bread.

mrmacrae73's Review

melamose
July 04, 2012
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.

gr8cooker's Review

sandraseifert
June 23, 2012
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.

acmeinecke's Review

smbutts
February 01, 2012
Excellent light meal - we made it during the winter, but I think it will become a summer staple in our home. The family loved all of the fresh colors and flavors.

RGarfieldJr's Review

Margie86
August 29, 2011
N/A