Such a lucky bum he is.
Or perhaps I should say what a lucky bum I am. We finally buckled and purchased a beautiful Canon T3I, so hopefully my pics won't look like such a sloppy mess any longer.
Now just to learn how to work the thing....my husband said maybe I should start with the informative direction pamphlet. I hate reading directions.....which is why this salad is right up my alley. You can easily follow the directions OR you can do as I do and throw in a little capers, a few mushrooms, handful of olives, a dab of sun dried tomatoes....you get the picture? You can literally make the salad into a main course if you like, and that's exactly what I did. Here is the base recipe I used (and as a side note it is wonderful as written, so I suggest starting there and then throw in additional ingredients to your liking). Enjoy!
Greek Chicken and Barley Salad:
Source: Greek Yogurt and Apple Slices
1. To prepare chicken, bring a pot of water to a boil. Once boiling, add chicken breasts & cook until done- approximately 10- 15 minutes. (just keep checking it) Once done, shred with fork/ cut into pieces.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.
3. Combine chicken, barley, cucumber, grape tomatos, green pepper & feta in a large bowl.
4. Stir fry spinach in a pan sprayed with Pam cookin spray for about 3-5 minutes until wilted.
5. Add spinach to bowl with the chicken & vegetables; toss with dressing of choice.
Here is a close up of what it looks like in original form.
|Photo From: Greek Yogurt and Apple Slices|