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.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (32%)|
|Amt Per Serving||% DV|
|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 %|
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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
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