Greek Chicken And Barley Salad - cooking recipe

Ingredients

SALAD
2 (6 ounce) skinless chicken breasts, boneless
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups chicken broth, DIVIDED
1 cup pearl barley, uncooked
2 cups cucumbers, seeded cubed
1 cup grape tomatoes, halved
1/2 cup yellow bell pepper, cubed
1/3 cup reduced-fat feta cheese
1/4 cup kalamata olive, pitted chopped
DRESSING
3 tablespoons light extra virgin olive oil
1 teaspoon lemon rind, grated
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 garlic cloves, minced

Preparation

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.
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.
To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
Add to barley mixture; toss well.
Cover and chill.