Oh, how I love Greek food. And any twist on the Greek Chicken Salad. Cooking Light's recipe for Greek Chicken and Barley Salad is great served warm or cool and it get's better with a couple days rest in the fridge.
I made a few mods to the recipe- and the little one helped me cook! He loved sampling all the bright colored veggies. It was exactly what we needed in the midst of stew and soup season.
(So good, I didn't take a pic- this one is from Cooking Light's site.)
Greek Chicken and Barley Salad
For the Salad:
3 boneless, skinless chicken breasts, or 1 pkg chicken tenders
1/4 tsp kosher salt
2 tsp olive oil
3 cups chicken broth- I used Kitchen Basics stock, richer and more flavorful than broth
1 cup uncooked pearl barley (can find it in the bulk section)
2 c chopped hothouse cucumber
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed
1/3 c reduced fat feta
1/4 c pitted kalamata olives
For the dressing:
3 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp minced fresh basil, or 1 tsp dried
1 tbsp minced fresh thyme, or 1 tsp dried
1/2 tsp kosher salt
3 garlic clove, minced or microplaned
To make salad, preheat oven to 400 degrees, toss chicken in olive oil, sprinkle with salt. Place on roasting pan and bake until cooked through, approx 25-30 mins. When done, allow to cool slightly, and shred.
Meanwhile, bring broth to a boil in a medium saucepan; add barley. Cover and reduce heat. Simmer 30-45 mins or until all liquid is absorbed. Fluff with a fork and allow to cool.
Chop vegetables. Make dressing by whisking together all ingredients in a large bowl. Add vegetables to bowl and toss. Add in chicken and barley. Sprinkle with feta cheese and serve warm immediately, or place in fridge overnight.