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Greek Chicken and Barley Salad

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“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.”
1hr 5mins

Ingredients Nutrition


  1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt.
  2. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.
  3. Add chicken; cook 2 minutes on each side or until browned.
  4. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done.
  5. Cool; shred chicken.
  6. Discard broth.
  7. Bring 3 cups broth to a boil in a large saucepan; add barley.
  8. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
  9. Fluff with a fork.
  10. Cool.
  11. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
  12. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well.
  13. Add to barley mixture; toss well.
  14. Cover and chill.

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