Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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

sherrymartin's Review

January 14, 2010
Excellent. Added a few more kalamata olives and left out the thyme. Will definately make again.

herabarbera's Review

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.

SuzySuzySuzy's Review

December 30, 2009
I made it exactly as shown, and it turned out GREAT!!

sandraseifert's Review

June 21, 2011
Delicious! I used the breast meat from a rotisserie chicken to save time (reserved the dark meat for another recipe), and added scallions.

cnpsix's Review

February 15, 2010
The only thing I changed was using red instead of yellow bell peppers. Those I served it to thought it tasted good but that it wasn't an outstanding recipe. It made a pretty presentation and the barley was very good.

smbutts's Review

February 02, 2010
This dish was fabulous! We substituted quinoa for the barley, added extra olives and doubled the dressing recipe. It was delicious cold or hot and was very filling. I passed the recipe around the office and everyone that has tried it loves it too!

Sarah19's Review

January 20, 2010
I left out the yellow peppers but followed the rest of the recipe exactly. It was delicious. So fresh! I think the dressing could be used on other salads as well. I will definitely make this again and often.

csering's Review

May 16, 2011
Pretty good, with a few modifications. We thought of it more as a party pasta salad dish than an entree. Left out olives because we don't like them. The one cup of barley made an INSANE amount of pasta. We used maybe 1/4 of it in the final mix and added some extra feta cheese. Ate it at room temperature because we were too hungry to let it chill in the fridge! I'm sure it will be even better tomorrow after it all melds together.

gr8cooker's Review

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.

aamonroe's Review

July 20, 2010
Loved this, and made it (mostly) to specs without needing anything other than pantry staples. Omitted the yellow bell peppers as I didn't have any, substituted regular black olives for kalamata and used white wine vinegar instead of red, and dried basil for fresh and it still turned out great. Also added a bit of Cavender's all-purpose Greek seasoning just to taste. Will make again!