Warm Barley Chicken & Fig Salad (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 6 cups water 1 medium onion, quartered 1 bunch fresh lemon thyme 1 chili or other spicy chili, halved lengthwise and seeded 1 tablespoon ground pepper 2 teaspoon minced garlic 3 boneless, skinless chicken breasts 1 cup pearl barley 4 scallions, thinly sliced diagonally 1/4 cup plus 1 tablespoon balsamic vinegar 2 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound fresh figs, quartered

Instructions

Bring water, onion, thyme, chili, pepper, and garlic to a gentle simmer in a medium pot. Add the 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 and discard the 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. Serves 6 to 8.

Serving Size

makes 6-8 servings

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