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Gallery Barley, Chicken, and Fig Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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 1/4 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
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.
Gallery Barley, Chicken, and Fig Salad
Recipe Summary Servings: 6
Gallery
Barley, Chicken, and Fig Salad
Barley, Chicken, and Fig Salad
Barley, Chicken, and Fig Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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 1/4 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.
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.
Reviews
Add Rating & Review
Reviews
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All Reviews for Barley, Chicken, and Fig Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barley, Chicken, and Fig Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
