Source: National Barley Foods Council

Cold barley salad made with olives and feta cheese topped with grilled chicken kabobs.

Servings

Dressing/Marinade
1 tbsp fresh lemon peel
0.5 cup fresh lemon juice
0.33 cup olive oil
1 tbsp minced garlic
1 tsp ground oregano
0.25 tsp black pepper
1 tbsp dijon mustard

Greek Barley Salad
1 cup barley, pearl
3 cup cold water
13.75 oz canned artichokes hearts, drained , chopped
8 oz pitted calamata olives
4 oz crumbled feta cheese
0.5 red onion , chopped
0.5 cup chopped parsley

Chicken Kabobs
8 boneless skinless chicken breasts
-1 cup
-1 cup

Dressing/Marinade
1 In small bowl, whisk lemon peel, lemon juice, olive oil, garlic, mustard, oregano, and pepper. Set aside.
Greek Barley Salad
1 In medium saucepan, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
2 Combine cooked barley, artichoke hearts, olives, feta cheese, red onion and parsley in large bowl. Drizzle 1/2 cup dressing/marinade over salad and mix well.
3 Cover and refrigerate.
Chicken Kabobs
1 Wash and cut chicken breasts into 1" cubes.
2 Place chicken in resealable plastic bag. Add remaining marinade.
3 Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes.
4 While chicken marinates, soak 16 wood skewers in water.
5 Preheat broiler or grill to medium high.
6 Remove chicken from marinade and thread onto skewers.
7 Grill or broil 4 to 5 minutes per side or until thoroughly cooked.

To serve, place 1/8 of salad on plate and top with 2 chicken skewers.