Greek Chicken And Barley Salad

• 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

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

salad, chicken breasts, kosher salt, olive oil, chicken broth, pearl barley, cucumbers, grape tomatoes, yellow bell pepper, feta cheese, kalamata olive, dressing, light extra virgin olive oil, lemon rind, lemon juice, fresh basil, fresh thyme, red wine vinegar, kosher salt, garlic

Taken from www.food.com/recipe/greek-chicken-and-barley-salad-425865 (may not work)