Greek Chicken and Barley Salad
Prep time
Cook time
Total time
A bright, fresh barley salad filled with colorful veggies, olives, and chicken.
Recipe type: Salad, Main
Cuisine: Mediterranean
Serves: 8 servings (1 cup)
  • 1 rotisserie chicken, meat removed and shredded
  • 3 cups good quality chicken stock
  • 1 cup uncooked pearl barley
  • 1 large english cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 yellow bell pepper, roughly chopped
  • ⅓ cup feta cheese, crumbled
  • ½ cup chopped, pitted kalamata olives
  • 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
  • ½ teaspoon kosher salt
  • 3 garlic cloves, minced
  1. Combine the olive oil, lemon juice and rind, basil, thyme, and red wine vinegar in a small bowl or jar with lid.
  2. Add the salt and minced garlic.
  3. Whisk together until well combined, or if using a jar, shake until well blended.
  1. Prepare the barley by bringing the chicken broth to a boil.
  2. Add the uncooked barley, stir, and cover the pan.
  3. Lower the heat to a simmer and cook for 35 minutes or until the liquid is absorbed.
  4. Fluff with a fork and then set aside to cool.
  5. Meanwhile, in a large bowl, combine the shredded chicken and chopped vegetables.
  6. Add in the cooled barley and top with the dressing.
  7. Stir well to combine.
  8. Serve with feta cheese sprinkled on top.
Recipe by With Two Spoons at