Mediterranean Barley Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup barley
• 3 cups chicken stock, fat free & low sodium
• 1/2 lb chicken breast, on the bone, skin on
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• salt
• cracked black pepper
• garlic powder
• 1 garlic clove, minced
• 9 ounces baby spinach, one pre-washed bag
• 1/4 teaspoon crushed red pepper flakes
• 1 cup grape tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1/2 cup kalamata olive, pitted and halved
• 1/2 cup reduced-fat feta cheese, crumbled
• 1 tablespoon italian dressing

Recipe

• 1 preheat oven to 400 degrees.
• 2 add barley and chicken stock to a medium pot. bring to a boil. cover and simmer for 1 hour. set aside.
• 3 place the chicken breast in a roasting pan, skin side up. drizzle with 1 teaspoon olive oil and season with salt, pepper and garlic powder. add about ¼ cup of water to the bottom of the pan. roast at 400 degrees for 35 minutes or until the internal temperature reaches 160-165 degrees. once the chicken is cool, discard the skin and bones and cut into cubes. set aside.
• 4 add 1 tablespoon olive oil and garlic to a deep pot. cook garlic on medium heat for 2 minutes. add spinach and crushed red pepper flakes. saute until spinach is wilted, about 5 minutes. drain off any excess liquid and set aside.
• 5 in a large bowl, combine the barley, cubed chicken, wilted spinach, grape tomatoes, red onion, kalamata olives, feta cheese and italian dressing. stir together and re-season if necessary. serve at room temperature.