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Greek Barley Salad Recipe

Name: Greek Barley Salad Recipe
Total time: 1 HOUR 10 MINUTES
Yield: 3-6
Ingredients: 3 cup Pearl Barley, cooked (cooking directions follow); 13 ¾ oz Artichoke Hearts, can, chopped; 1 cup Kalamata Olives, pitted; 1 cup Litehouse® Feta Cheese Crumbles; ½ cup Red Onion, finely chopped; ½ cup Parsley, chopped; 1 ea Litehouse® Vinaigrette Greek; 1 ea Litehouse® Light Greek; 1 ea Litehouse® Zesty Italian; 1 ea Litehouse® Garlic Vinaigrette; 16 ea Wooden Skewers, soaked in water; 8 ea Chicken Breast Halves, boneless skinless, cut into 1-1/2 inch cubes

June 3, 2019 Litehouse

1 HOUR 10 MINUTES

Serves: 3-6

This hearty main dish salad recipe was shared at a summer reunion on Lake Pend Oreille and it was an instant hit.

Ingredients

3 cupPearl Barley, cooked (cooking directions follow)
13 ¾ ozArtichoke Hearts, can, chopped
1 cupKalamata Olives, pitted
1 cupLitehouse® Feta Cheese Crumbles
½ cupRed Onion, finely chopped
½ cupParsley, chopped

Vinaigrette choices:

1 eaLitehouse® Vinaigrette Greek
1 eaLitehouse® Light Greek
1 eaLitehouse® Zesty Italian
1 ea Litehouse® Garlic Vinaigrette
16 eaWooden Skewers, soaked in water
8 eaChicken Breast Halves, boneless skinless, cut into 1-1/2 inch cubes

Directions

Combine salad ingredients in large bowl. Drizzle 3/4 cup Litehouse® dressing over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until cooked through.

To serve:

Place a portion of salad on plate and top with 2 chicken skewers.

To cook pearl barley:

In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to 1 week.