Wednesday, July 7, 2010

Greek Chicken and Barley Salad

from "Cooking Light"
Greek Chicken and Barley Salad: Serves 8 ( 1 c. = 5 points +)

  • 12 oz. boneless, skinless chicken breasts
  • 1/8 tsp. salt
  • 1 tsp. olive oil
  • 4 c. FF chicken broth, divided
  • 1 c. uncooked pearl barley
  • 2 c. seeded, diced cucumber
  • 1 c. grape tomatoes, halved
  • 1/2 c. chopped yellow bell pepper
  • 1/3 c. reduced fat feta cheese
  • 1/4 c. chopped pitted Kalamata olives


  • 3 T. olive oil
  • 1 tsp. grated lemon rind
  • 2 T. fresh lemon juice
  • 1 T. minced fresh basil or 1 tsp. dried
  • 1 tsp. dried thyme
  • 1 tsp. red wine vinegar
  • 1/2 tsp. salt
  • 3 garlic cloves, minced

To prepare salad, sprinkle chicken with salt. Heat 1 tsp. oil in a nonstick skillet coated with cooking spray. Add chicken; cook 2 minutes per side or until browned. Add 1 c. broth; cover and reduce heat. SImmer 10 minutes or until done. Let cool for 15 minutes. Shred chicken and discard broth.

Bring 3 c. broth to a boil. Add barley. Cover, reduce heat and simmer for 35 minutes or until liquid is evaporated and barley is tender. Fluff with a fork; cool. Combine chicken, barley, cucumber and next four ingredients ( through olives) in a large bowl.
To prepare dressing, combine all ingredients. Add to barley mixture and toss to coat. Cover and chill.

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