Top-ranked recipe named "Greek Chicken and Barley Salad"
Try this Greek Chicken and Barley Salad recipe, or contribute your own. "" and "collxpatpotluckcollxsumsalad" are two tags used to describe Greek Chicken and Barley Salad.
"This is one of my favorites! 6 WW points plus per 1 cup serving. Filling, fresh and so tasty - it tastes so good I forget I am eating healthy! Keeps well in the fridge too."- cook130
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, tomatoes, bell pepper, feta, and olives in a large bowl.
Combine 3 tablespoons oil, rind, and remaining ingredients (lemon juice, basil, thyme, red wine vinegar, salt and garlic cloves); stir well. Add to barley mixture; toss well. Cover and chill.
Makes 8 servings, 1 cup each.
For a time saver use rotisserie chicken instead of shredding your own. Tastes better when chilled for atleast 2-3 hours so flavors can mix.