Rating: 4.5 stars
43 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Suzanne Rumsey, Fort Wayne, Indiana
Recipe by Cooking Light January 2010

Gallery

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

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

230 calories; fat 9.8g; saturated fat 2g; mono fat 5.7g; poly fat 1.1g; protein 18g; carbohydrates 18.3g; fiber 3.2g; cholesterol 38mg; iron 1.2mg; sodium 611mg; calcium 38mg.
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