Allow time to marinate.
Put the chicken and diced onion in a large bowl. Pour the wine over it and let marinate 2-3 hours. Cook barley as directed on package. Mix salad - lettuce, bell peppers, sliced tomatoes, and shredded carrot. Toss with dressing. Set aside. Stir scallions into the cooked barley. Layer on the bottom of the casserole. Preheat the oven to 450°F. Remove chicken from marinade, reserving the marinade and onion. Mix olive oil with lemon rind, lemon juice, cinnamon and ginger and spread over the chicken breasts. Use a slotted spoon and pull the onions from the marinade and place in the casserole on top of the barley. Place chicken on the onion. Spoon marinade over chicken. Cook, uncovered for 15 minutes. Reduce heat to 350°F. Cover and cook for 30 minutes or until tender. Lightly toast almonds while the chicken is cooking; then set aside. Cook broccoli as directed on package until just tender. Remove chicken and keep it warm. Transfer casserole to the stove top and boil the cooking juices until thick. Reduce heat. Gradually stir in the yogurt and heat gently for 2-3 minutes without boiling. Season with salt and pepper to taste. Pour over the chicken and broccoli, sprinkle with almonds and serve with salad and strawberries on the side.