CLICK HERE FOR FREE BLOGGER TEMPLATES, LINK BUTTONS AND MORE! »

Thursday, July 22, 2010

Greek Chicken and Barley Salad




I personally think that the coloring of a food or recipe is really important to its appeal.  And, personally, this salad hits the mark, wouldn't ya say?

I've never made a "greek" recipe before, and to be honest the thought kind of intimidated me.  Kind of.  Not the THOUGHT of greek food; because that I love- pitas, hummus, olives, tomatoes... all are very delicious.  I've also never cooked barley, but the barley in this recipe is the shining star!  It's cooked in chicken broth so it has a warm, but mild flavor, and when combined with all of the other ingredients, its nothing short of fabulous! 




This recipe was a Family Dinner Grand Prize Winner this year on www.myrecipes.com! Woo! 


Greek Chicken and Barley Salad

  • SALAD:
  • 2  (6-ounce) skinless, boneless chicken breast halves
  • 1/8  teaspoon  kosher salt
  • 1  teaspoon  olive oil
  • 4  cups  fat-free, less-sodium chicken broth, divided
  • 1  cup  uncooked pearl barley
  • 2  cups  cubed seeded cucumber
  • 1  cup  grape tomatoes, halved
  • 1/2  cup  cubed yellow bell pepper
  • 1/3  cup  reduced-fat feta cheese
  • 1/4  cup  chopped pitted kalamata olives

  • DRESSING:
  • 3  tablespoons  extra-virgin olive oil
  • 1  teaspoon  grated lemon rind
  • 2  tablespoons  fresh lemon juice
  • 1  tablespoon  minced fresh basil
  • 1  teaspoon  minced fresh thyme
  • 1  teaspoon  red wine vinegar
  • 1/2  teaspoon  kosher salt
  • 3  garlic cloves, minced

Preparation

1. To prepare 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.
2. 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, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
Makes 8 servings (serving size= 1 cup)
Nutrition: 230 calories, 9.8g fat, 18g protein, 18.3g carbohydrate, 3.2g fiber, 38 mg cholesterol

1 nibbles:

Tatum

that was really good!!!

-Tatum

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...