Ingredients Meat & Poultry Chicken Chicken Breast Recipes Barley, Chicken, and Fig Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 11, 2020 Print Share Share Tweet Pin Email Servings: 6 Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken in this Barley, Chicken, and Fig Salad. Ingredients 6 cups water 1 medium onion, quartered 1 bunch fresh lemon thyme 1 finger chile or other spicy chile, halved lengthwise and seeded 1 tablespoon whole black peppercorns 2 garlic cloves, crushed 12 ounces boneless, skinless chicken breasts 1 cup pearl barley 4 scallions, thinly sliced diagonally ¼ cup plus 1 tablespoon fig-balsamic or aged balsamic vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound fresh Black Mission figs, quartered Directions 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. Print