Greek Chicken and Barley Salad

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.

• Ready In: 1 hr 5 mins
• Serves: 8

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

Directions

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.