Greek Chicken And Barley Salad
Posted for “Greek Week”
Plan ahead this needs a few hours of chilling time before serving, to save time you can cook the barley well in advance
Servings 4
INGREDIENTS:
2 chicken breasts, cooked and cubed
3 cups chicken broth
1 cup uncooked pearl barley
1/2 medium cucumber, peeled, seeded and chopped
1 cup cherry tomatoes, halved
1/3 to 1/2 cup feta cheese
1/4 cup chopped pitted kalamata olives
salt and fresh ground black pepper, to taste
Bring 3 cups broth to a boil in a large saucepan; add barley, cover then reduce heat to low and simmer 35 minutes or until liquid is absorbed.
Fluff with a fork then cool to room temperature (must be room temperature of the feta will melt).
In a large bowl combine the chicken with barley, cucumber, tomatoes, feta cheese and olives.
Whisk all the dressing ingredients together then add to barley mixture; toss well.
Cover and chill for at least 2 or more hours before serving.
Related posts:
- Greek Chicken and Garbonzo Bean Salad with Lemon Herb Dressing
Kitten’s Greek Marinated Tomato and Cucumber Salad
Related posts brought to you by Yet Another Related Posts Plugin.
