Suggested Recipes Kidney Bean Recipe

Greek Chicken and Barley Salad

Salad

2 - 6 oz skinless, boneless chicken breast halves

1/8 tsp kosher salt

1 tsp olive oil

4 cups fat free, less sodium chicken broth, divided

1 cup uncooked pearl barley

2 cups cubed, seede cucumber

1 cup grape tomatoes, halved

1/2 cup cubed yellow bell pepper

1/3 cup reduced fat feta cheese

1/4 cup chopped pitted kalamata olives

1 - 15 oz can dark red kidney beans, rinsed and drained

Dressing

3 tbsp extra virgin olive oil

1 tsp grated lemon rind

2 tbsp fresh lemon juice

1 tbsp fresh minced basil

1 tsp minced fresh thyme

1 tsp red wine vinegar

1/2 tsp kosher salt

3 garlic cloves, minced

Directions

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.
Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 5 ingredients (through beans) in a large bowl.
To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.