Greek Chicken and Barley Salad

adapted from Cooking Light

Ingredients

Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups low-sodium chicken broth, divided
1 cup uncooked pearl barley
1 cucumber, cubed seeded
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed or cut into strips
{I will probably add a red pepper as well next time}
1/3 cup feta cheese
1/4 cup chopped pitted kalamata olives (didn't have on hand this time, and dish was still delightful)

Dressing:

3 Tbsp extra-virgin olive oil
1 tsp grated lemon rind
juice of 1 fresh lemon
1 Tbsp minced fresh basil (can use dried if needed)
1 tsp minced fresh thyme (can use dried if needed)
1 tsp red wine vinegar
1/2 tsp kosher salt
3 garlic cloves, minced

Directions

1.To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 30-35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

Serves 4-6.