Greek Chicken and Barley Salad

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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!

Deantini September 23, 2010

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.

Scoutie August 21, 2010

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.

evelyn/athens June 12, 2010