Please consult the OU's guidelines for checking fruits and vegetables.

Warm Barley Chicken & Fig Salad
Warm Barley Chicken & Fig Salad Eileen Goltz | Meat

makes 6-8 servings

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


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.