GREEK CHICKEN & BARLEY SALAD

Grand Prize Winner
Family Dinners
"As grand prize winner, I designated Heifer International to receive my $5,000 category cash award. They help communities fight hunger through self-reliance and sustainability." —Suzanne Rumsey, Fort Wayne, Ind.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 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.