School is back in session – which means it is officially the end of summer in my book. In honor of this self-declared change in seasons, I decided to make one last summer salad for dinner Monday night.
The January 2010 issue of Cooking Light featured a recipe for Greek Chicken and Barley salad which was my inspiration and starting point to my dinner.
First up, I seasoned a few chicken breasts with McCormick’s Montreal Chicken Seasoning and tossed them on to the George Foreman grill. I only used 4 ounces of chicken in this recipe, but grill once eat thrice I always say.
When the chicken was done grilling, I roughly shred four ounces of it:
Meanwhile I brought 1 cup of Nature’s Basket Free Range Chicken Broth (fat-free and low sodium) to a boil, then tossed in 1/2 cup Quaker’s Quick Barley and cooked according to the package instructions.
Next I got to choppin the veggies. For this salad I used:
In a small bowl, I mixed together a yummy dressing for the salad:
Once the chicken and barley were cooled off, I added them to my veggies and feta, added the dressing, and tossed to combine.
I put the salad in the fridge to let the flavors merry while I cleaned up the inevitable disaster I created in my kitchen.
Dinner time!
This salad was light and the veggies were so crisp. I really REALLY like the dressing, and I had forgotten how yummy barley is. I will miss you summer salads… but I won’t lie. I’m looking forward to some dinner SOUPS!!
Chicken & Barley Salad Ingredient List (makes two servings):
Myfitnesspal stats on one serving: 309 calories, 37g carbs, 5g fat, 26g protein, 6g fiber
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OOOOOOO! Looks yummy, and pretty easy to make too!! I'm really looking forward to fall comfort food cooking :)
Jen
http://jenslosinit.blogspot.com/
Looks yummy as usual :) Im going to have to try this one out too! I love barley.