Greek Salad with Barley and Chicken
Grains, such as barley, are virtually fat free, a good source of dietary fibre and low in cholesterol. The dressing is a big taste component in this recipe, so always use a high-quality extra virgin olive oil.
2 cups (500 mL) pearl barley, cooked as per package directions and cooled
1 cup (250 mL) cherry tomatoes, halved
1/2 cup (125 mL) yellow peppers, diced
1/2 cup (125 mL) cucumbers, seeded and diced
1/2 cup (125 mL) red onions, diced
1/4 cup (60 mL) black olives, pitted and halved
1/2 cup (125 mL) light feta cheese, crumbled
3 Tbsp (45 mL) lemon juice
Small handful oregano
Small handful parsley
2 Tbsp (30 mL) extra virgin olive oil
250 g cooked chicken breast, shredded
Salt and pepper
In a medium bowl, toss together all ingredients (except salt and pepper) to combine. Season to taste.
Serves four.
Per serving: 355 calories, 19 g protein, 14 g fat (3 g saturated fat), 40 g carbohydrates, 11 g fibre, 37 mg cholesterol, 370 mg sodium
