Greek Chicken and Barley Salad

Greek Chicken and Barley Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon kosher salt
  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1 teaspoon red wine vinegar
  • 1 tablespoon minced fresh basil
  • ¼ cup chopped pitted kalamata olives
  • 1/3 cup reduced-fat feta cheese
  • + 13 more ingredients
    • ½ cup cubed yellow bell pepper
    • 3 tablespoons extra-virgin olive oil
    • 1 cup uncooked pearl barley
    • ½ teaspoon kosher salt
    • 1 teaspoon grated lemon rind
    • 3 garlic cloves, minced
    • 1 teaspoon olive oil
    • 1 cup grape tomatoes, halved
    • Dressing:
    • 2 tablespoons fresh lemon juice
    • Salad:
    • 1 teaspoon minced fresh thyme
    • 2 cups cubed seeded cucumber

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...

View full recipe at My Recipes

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