We’re Hiring – Join Our Team
Close Search

Greek Barley Salad Recipe

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.

Litehouse products used

Simply Artisan Crumbles

Feta Cheese

Greek

Dressing & Marinade

Italian

Dressing & Marinade
Reviews WRITE A REVIEW
Be the first to write a review

Find more great tasting recipes

Mandarin Pomegranate Chopped Kale Salad

READ MORE
Large platter of Basil-Lime Fruit Kabobs

Basil-Lime Fruit Kabobs Recipe

READ MORE
Freshly made Bite-Sized BLT Ranch Bread Bowls

Bite-Sized BLT Ranch Bread Bowls Recipe

READ MORE