2 (6-ounce) skinless, boneless chicken breast halves

1/8 teaspoon kosher salt

1 teaspoon olive oil

4 cups chicken broth, divided

1 cup uncooked pearl barley

2 cups cubed seeded cucumber

1 cup grape tomatoes, halved

½ cup cubed yellow or red bell pepper

1/3 cup feta cheese

¼ cup chopped kalamata olives

 

Dressing: 3 tablespoons 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

½ teaspoon kosher salt

3 garlic cloves, minced

 

Sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil over medium high heat and cook chicken until browned. Add 1 cup broth; cover, reduce heat, and summer 10 minutes or until done. Cool; shred chicken. Discard broth. Bring 3 cups broth to a boil; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl. Combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

 

Serves 8: 230 calories, 9.8g fat, 18g protein, 18.3g carb, 3.2g fiber, 38mg chol, 38mg calc.