Try this Greek Chicken and Barley Salad recipe, or contribute your own.
Suggest a better descriptionFor 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, tomatoes, bell pepper, feta, and olives in a large bowl.
For Dressing:
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (260g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 225 | ||
Calories from Fat: 73 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.2mg | 9 % | |
Sodium 578.8mg | 20 % | |
Potassium 394.5mg | 10 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 19.2g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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