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Greek Chicken and Barley Salad

Greek Chicken and Barley Salad

A bright, fresh barley salad filled with colorful veggies, olives, and chicken.
Course Main, Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings (1 cup)
Author Cooking Light (Susan Rumsey)


  • 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
  • 1/3 cup feta cheese crumbled
  • 1/2 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
  • 1/2 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.