Greek Chicken and Barley Salad

Salad:
2  (6-ounce) skinless, boneless chicken breast halves
1/8  teaspoon  kosher salt
1  teaspoon  olive oil
4  cups  fat-free, less-sodium chicken broth, divided
1  cup  uncooked pearl barley
2  cups  cubed seeded 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

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

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 4 ingredients (through olives) 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.

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