This hearty main dish salad recipe was shared at a summer reunion on Lake Pend Oreille and it was an instant hit.
3 cups cooked pearl barley (cooking directions follow)
1 can (13-3/4 oz.) artichoke hearts,chopped
1 cup pitted kalamata olives
1 cup (4 oz.) Litehouse® Feta Cheese Crumbles
1/2 cup finely chopped red onion
1/2 cup chopped parsley
1 bottle Litehouse® Vinaigrette (Greek, Light Greek, Zesty Italian or Garlic Vinaigrette are delicious)
16 wooden skewers soaked in water
8 boneless skinless chicken breast halves, cut into 1-1/2 inch cubes
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.