Greek Chicken and Barley Salad
Elevate your mealtime with this vibrant Greek Chicken and Barley Salad, a wholesome and flavor-packed dish that effortlessly combines Mediterranean-inspired ingredients with hearty barley. Tender, marinated grilled chicken breasts are paired with fresh vegetables like cucumber, cherry tomatoes, and red onion, then complemented by tangy kalamata olives and creamy crumbled feta cheese. A simple red wine vinaigrette ties everything together, making each bite a perfect balance of savory, zesty, and refreshing flavors. With its high-protein chicken, fiber-rich barley, and a medley of bold, aromatic seasonings like oregano, garlic, and parsley, this salad is not only delicious but also nutritious. Ideal as a light lunch or a satisfying dinner, this dish can be served fresh off the grill or prepared ahead for a meal that’s as convenient as it is delectable.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup barley, uncooked
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 medium red onion, finely chopped
- 0.5 cup kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
Instructions
In a small bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, minced garlic, dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or container and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 4 hours, for maximum flavor.
While the chicken marinates, rinse the barley under cold water and cook it according to the package instructions. This usually involves simmering 1 cup of barley in 3 cups of water with a pinch of salt for about 25-30 minutes until tender. Drain and let it cool to room temperature.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing into strips.
In a large mixing bowl, combine the cooked and cooled barley, diced cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together red wine vinegar, 3 tablespoons of extra virgin olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make the dressing.
Pour the dressing over the barley mixture and toss gently to combine. Fold in the chopped parsley.
To assemble the salad, layer the barley mixture on a serving platter or individual plates. Arrange the sliced grilled chicken on top.
Serve immediately or refrigerate for up to 2 hours. Enjoy your delicious Greek Chicken and Barley Salad!
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 6451 mg | 280% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 16.6 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1140 mg | 88% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
