Sunday, June 6, 2010

Light summer eats

Summer is here...this weekend was great. It was supposed to rain all weekend, but the sun complied at all of the right game Friday night; farmer's market Saturday morning; and a great birthday party outside Sunday. 

As we ready for the week ahead, I made this salad in the late afternoon. It's perfect summer food - clean, crisp taste with lots of seasonal vegetables. It will be great for our lunches this week but would also be perfect for a light dinner or served at a picnic. Many thanks to my mom for finding this winner:
Greek Chicken and Barley Salad
Adapted from Cooking Light
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided
1 cup uncooked pearl barley
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper
1/3 cup feta cheese
1/4 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
2 garlic cloves, minced
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. 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. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

1 comment:

  1. Thanks Jenn! This was so delicious and refreshing!