Greek Chicken and Barley Salad

Ingredients

• 2 cups cucumber cubed seeded
• 4 cups fat-skimmed beef broth fat-free divided
• 0.3 cup feta reduced-fat
• 1 tablespoon basil fresh minced
• 1 tablespoon basil fresh minced
• 1 teaspoon thyme sprigs fresh minced
• 3  garlic clove minced
• 1 cup grape tomatoes halved
• 0.3 cup kalamata olives pitted chopped
• 0.1 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 1 teaspoon olive oil 
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 cup quick-cooking barley uncooked
• 1 teaspoon red wine vinegar 
• 12 ounce chicken breast halves boneless skinless
• 0.5 cup bell pepper yellow cubed

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
2. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
3. Add chicken; cook 2 minutes on each side or until browned.
4. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
5. 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.
6. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
7. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
8. Add to barley mixture; toss well. Cover and chill.