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    You are in: Home / Greek / Greek Chicken and Barley Salad Recipe
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    Greek Chicken and Barley Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    WiGal's Note:

    Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.

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    Ingredients:

    Servings:

    Units: US | Metric

    SALAD

    DRESSING

    Directions:

    1. 1
      To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
    2. 2
      Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
    3. 3
      Add chicken; cook 2 minutes on each side or until browned.
    4. 4
      Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
    5. 5
      Cool; shred chicken.
    6. 6
      Discard broth.
    7. 7
      Bring 3 cups broth to a boil in a large saucepan; add barley.
    8. 8
      Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
    9. 9
      Fluff with a fork.
    10. 10
      Cool.
    11. 11
      Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
    12. 12
      To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
    13. 13
      Add to barley mixture; toss well.
    14. 14
      Cover and chill.

    Ratings & Reviews:

    • on September 23, 2010

      55

      This salad was just wonderful and filling (if you eat a bit more than the 'serving size'. I also added red onions and omitted olives (dont like them), increased the feta a bit. The flavours all come together well for a filling and healthy meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2010

      55

      I can see why this won a prize, it's delish! I love the citrus in the dressing, in fact, I doubled the dressing. I also added some finely chopped red onion and used red and yellow peppers as that is what I had in the garden that I needed to use up. Oh, also used regular fat feta, cuz that is what we like. : ) I could see making this with tuna instead of the chicken as well. A great summer dish, thanks for posting, WiGal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2010

      55

      Lovely and fresh and good for you! I had cooked the barley the night before and bought a rotisserie chicken, so this recipe literally came together in minutes. Everything was so good - filled you up without stuffing you up. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Greek Chicken and Barley Salad

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 223.2
     
    Calories from Fat 74
    33%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 28.6 mg
    9%
    Sodium 596.4 mg
    24%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 4.4 g
    17%
    Sugars 1.5 g
    6%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    reduced-fat feta cheese

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