BARLEY GREEK SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
- Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
GREEK CHICKEN AND BARLEY SALAD
Posting for ZWT#6. From CookingLight contributor Suzanne Rumsey of Fort Wayne, Indiana who won $5000 for this recipe! What would YOU do if you won that money? :) A make ahead and time does not include chilling time. It says 8 servings but think they might be pretty small portions.
Provided by WiGal
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- 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.
- To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
- Add to barley mixture; toss well.
- Cover and chill.
GREEK CHICKEN SALAD
My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.
Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GREEK BARLEY SALAD
this recipe uses fast cooking barley, but you can use regular barley too, just increase the cooking time to 45 minutes.
Provided by chia2160
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c vegetable broth to a boil.
- add barley, cover, lower to simmer and cook 12 minutes until barley is tender.
- remove from heat, drain if necessary, cool completely.
- combine barley, peppers, cucumbers, tomatoes, onions and olives in a bowl.
- combine broth, lemon juice, garlic, oregano, salt and pepper, stir well and add to barley mixture, toss well.
- add feta cheese, toss.
- serve over romaine lettuce leaves.
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
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