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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!
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.
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.
This is a delicious salad. I made it without the chicken, as I wanted it as a side dish with fish. If I were making it with chicken, I would use the broth it cooks in as part of the broth for the barley. I used the herbs I had available in my garden - thyme, parsley, lovage and pineapple sage. From past experience I've learned to be careful with lemon in dressings, and used only about half of it, ended up using none of the zest, as I feel it would have been too lemony. This was a lovely side.
I loved the taste plus texture of the barley. The leftovers were just as good the next day. I followed the recipe as is, minus the olives and think I will try a rotisserie chicken next time.
This was a nice change of pace from your typical Greek pasta salad. The chicken came out very moist and tender. I did end up doubling the dressing amount, though. After I made the salad, I felt the dressing was not enough, so made more and it was perfect. The barley really cooked up to be a lot and really absorbs the dressing. Made for Everyday is a Holiday Tag Game.