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Ingredients

• 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

Description

Dress Up A Greek Salad By Adding Barley To The Cucumber, Tomato, Feta And Kalamata Olives.   The Addition Of Chicken Makes This A One-dish Meal That’s High In Fiber And Also A Source Of Vitamins A And C.

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