Greek Chicken And Barley Salad Recipes

GREEK CHICKEN AND BARLEY SALAD

Greek Chicken and Barley Salad image

Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.

Provided by WiGal

Categories Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 (6 ounce) skinless chicken breasts, boneless
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups chicken broth, DIVIDED
1 cup pearl barley, uncooked
2 cups cucumbers, seeded cubed
1 cup grape tomatoes, halved
1/2 cup yellow bell pepper, cubed
1/3 cup reduced-fat feta cheese
1/4 cup kalamata olive, pitted chopped
3 tablespoons light extra virgin olive oil
1 teaspoon lemon rind, grated
2 tablespoons fresh lemon juice
1 tablespoon fresh basil, minced
1 teaspoon fresh thyme, minced
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced

Steps:

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.
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.

GREEK BARLEY SALAD

Greek Barley Salad image

this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.

Provided by chia2160

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups vegetable broth
1 cup uncooked quick-cooking barley
3/4 cup chopped red pepper
3/4 cup chopped cucumber
3/4 cup cherry tomatoes, cut in halves
1/2 cup chopped red onion, to taste
1/4 cup pitted kalamata olive, sliced
3 tablespoons vegetable broth
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon oregano
1 clove minced garlic
salt, pepper
2/3 cup crumbled feta cheese
4 romaine lettuce leaves

Steps:

bring 2 c vegetable broth to a boil.
add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
remove from heat, drain if necessary, cool completely.
combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
add feta cheese, toss.
serve over romaine lettuce leaves.

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