Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken in this Barley, Chicken, and Fig Salad.

Martha Stewart Living, September 2008


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring water, onion, thyme, chile, peppercorns, and garlic to a gentle simmer in a medium pot. Add chicken, and simmer until cooked through, about 8 minutes. Transfer chicken to a plate, and let cool slightly.

  • Bring poaching liquid to a boil, and cook until reduced to 3 1/2 cups, about 10 minutes. Strain through a fine sieve into a medium saucepan, pressing on solids to extract liquid. Discard solids.

  • Bring liquid to a boil. Add barley, and simmer until liquid is absorbed and barley is tender, 30 to 40 minutes. Transfer to a large bowl, and let cool.

  • Shred chicken into bite-size pieces. Toss with barley, scallions, vinegar, oil, salt, and pepper. Gently stir in figs, and serve immediately.

Cook's Notes

Store-bought fig-balsamic vinegar lends a mellow, mildly acidic tang to anything. Use it whenever you'd reach for standard balsamic, whether with farmers' market greens, grilled meat, or fresh berries.