Greek Chicken and Barley Salad

Ingredients

• 12 oz Chicken breasts boneless and skinless
• 1/8 tsp Kosher Salt
• 1 tsp Extra virgin olive oil
• 4 cups Low sodium chicken broth
• 1 cup pearl barley uncooked
• 2 cups cucumber, English cubed
• 1 cup grape tomatoes halved
• 1/2 cup yellow bell pepper cubed
• 1/3 cup reduced fat feta cheese crumbled
• 1/4 cup kalamata olives pitted and chopped
• 3 tablespoons Extra virgin olive oil
• 1 tsp lemon rind
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Fresh basil minced
• 1 teaspoon fresh thyme minced
• 1 teaspoon Red wine vinegar
• 1/2 teaspoon kosher salt
• 3 cloves garlic minced

Instructions

1. For Salad:
2. 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.
3. 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.
4. For Dressing:
5. 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.
6. Makes 8 servings, 1 cup each.