Yummy.

I highly suggest you make this dish from Cooking Light...absolutely delicious (and healthy and easy). I made the recipe pretty much as is only omitting the olives because I don't like them and subbing in a red pepper for a yellow. I also sort of went by ear with the measurements of the tomatoes, cukes, feta...and used dried herbs (in smaller portions) for the dressing. Really delicious!

Greek Chicken and Barley Salad

SALAD:

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon kosher salt
• 1 teaspoon olive oil
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 cup uncooked pearl barley
• 2 cups cubed seeded cucumber
• 1 cup grape tomatoes, halved
• 1/2 cup cubed yellow bell pepper

1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives

• DRESSING:

3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced

Preparation

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.