Greek Chicken and Barley Salad

2 skinless, boneless chicken breasts

1/8 tsp, kosher salt

1 tsp. Olive oil

4 cups fat-free chicken broth, divided

1 cup uncooked pearl barley

2 cups cubed seeded cucumber

1 cup grape tomatoes, halved

½ cup cubed yellow bell pepper

1/3 cup reduced-fat feta cheese

¼ cup chopped pitted kalamata olives

Dressing:

3 Tbsp. Extra-virgin olive oil

1 tsp. Grated lemon rind

2 Tbsp. Fresh lemon juice

1 Tbsp. Minced fresh basil

1 tsp. Minced fresh thyme

1 tsp. Red wine vinegar

½ tsp. Kosher salt

3 garlic cloves, minced

Sprinkle chicken with salt. Heat 1 tsp. 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. 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, cucumbers, and next 4 ingredients in a large bowl.

Dressing: Combine 3 Tbsp. Oil, rind, and remaining ingredients;

Stir well. Add to barley mixture; toss well.Cover and chill.

Makes 8 servings. 230 calories.

Marline