Greens n' Grains Chicken Salad

Quick-cooking barley makes this classic salad heart healthy.

Makes 4 servings


  • 710 cup red wine vinegar
  • ½ cup extra-virgin olive oil
  • 2 tsp honey
  • ½ tsp lemon zest
  • Salt and freshly ground black pepper, to taste
  • ½ cup quick-cooking barley
  • 1 lb boneless, skinless chicken breasts
  • 2 tsp canola oil
  • 8 cups mixed salad greens
  • 1 ½ cups pitted green and/or ripe olives, sliced
  • 1 cup red grape tomatoes, halved
  • 1 baby cucumber, sliced
  • ¼ cup crumbled feta cheese
  • ½ cup slivered red onion
  • Fresh oregano sprigs, for garnish


  1. For dressing, in a bowl whisk together vinegar, olive oil, honey, mustard and lemon zest. Season to taste with salt and pepper; set aside.
  2. 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.
  3. 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 ¹⁄₃ cup dressing over chicken in bag; seal bag. Marinate at room temperature for 20 minutes, turning occasionally.
  4. 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.
  5. In a large bowl toss together salad greens, tomatoes, olives and cucumber slices.
  6. 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.

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