Greens ’N’ Grains Chicken Salad

Greens ’N’ Grains Chicken Salad is a hearty, nutrient-packed salad featuring marinated chicken, quick-cooking barley, fresh vegetables, olives, and feta cheese. Tossed with a tangy red wine vinaigrette, it’s perfect for a healthy and satisfying meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dressing

⅔ cup red wine vinegar

½ cup extra-virgin olive oil

2 teaspoons honey

½ teaspoon Dijon mustard

½ teaspoon lemon zest

Salt and freshly ground black pepper, to taste

‍

Salad

½ cup quick-cooking barley

1 pound boneless, skinless chicken breasts

2 teaspoons canola oil

8 cups mixed salad greens

1½ cups red grape tomatoes, halved

1 cup pitted green and/or ripe olives, sliced

1 baby cucumber, sliced

¼ cup crumbled feta cheese

½ cup slivered red onion

Fresh oregano sprigs, for garnish

Directions

For dressing, in a bowl whisk together vinegar, olive oil, honey, mustard and lemon zest. Season to taste with salt and pepper; set aside.
For salad, cook barley in 1 cup salted water according to package directions. Drain, if necessary. Toss with 2 tablespoons salad dressing; cool to room temperature.
Meanwhile, pat chicken dry with paper towels. Using the flat side of a meat mallet, pound to an even thickness. Place chicken in a large resealable plastic bag. Pour ⅓ cup dressing over chicken in bag; seal bag. Marinate at room temperature for 20 minutes, turning occasionally.
Remove chicken from marinade; discard marinade. Lightly pat chicken dry with paper towels. Heat canola oil in a medium nonstick skillet over high heat. Add chicken. Reduce heat to medium or medium-low. Cook for 10 to 14 minutes or until internal temperature reaches 165°F, turning occasionally. Transfer chicken to a cutting board; cool.
In a large bowl toss together salad greens, tomatoes, olives and cucumber slices.
To serve, slice chicken. Divide salad greens mixture among 4 serving plates. Top with barley mixture, chicken, feta cheese and red onion. Garnish with oregano, if desired.