2 Reviews

This is a wonderful recipe. As a newbie vegetarian I used water instead of broth and omitted the chicken. Also added much more olive oil and italian dressing for moistness and flavor. HEAVENLY!

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wpareene March 06, 2011

This was YUMMY!!! Have to admit I made a fair number of changes though. Instead of doing steps 1-3, I roasted the barley because I find the texture is much firmer that way. I also bought a package of precooked presliced Hormel Naturals chicken breast. The grape tomatoes @ my grocery store didn't impress me, so I used a can of diced fire-roasted tomatoes. I'm not a fan of kalamata olives or reduced fat feta, so I skipped the olives and used 1/2c of regular feta. I also am not a fan of salad dressings, so I skipped that and just sprinkled some dried mint & basil on the finished product. But in the end - this made for a FABULOUS lunch today!! This recipe is DEFINITELY a keeper. Thanks for sharing!

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LillyZackMom March 18, 2010
Mediterranean Barley Salad