Winner winner funky chicken salad for dinner!

So......I realize it's been forever since I have posted anything. Sorry! My work blocked my social networking sites from my laptop so J and I are currently sharing one...plus life has been a little crazy! I wanted to share a yummy recipe with you. This is from cooking Light. My sis-in-law, Shanna, made this for us with roasted veggies and it was sooooooo good!

The roasted veggies she used were sweet potatoes, carrots, brussel sprouts & parsnips. (coat veggies tossed with olive oil, salt/pepper, thyme or whatever herbs you like. Roast at 350 for 30 minutes. Move the veggies around once or twice while cooking.

Serve veggies with:

Greek Chicken and Barley Salad
Yield: 8 servings (serving size: 1 cup)
Ingredients
Salad:
2 (6-ounce) skinless, boneless chicken breast halves – To make this even quicker, buy a rotisserie chicken or left over chicken breasts.
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided – Not needed if using Quinoa
1 cup uncooked pearl barley or Quinoa…Prepare according to package.
2 cups cubed seeded cucumber
½ cup red pepper
1/2 cup cubed yellow bell pepper
1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced
Preparation
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 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.