1 1/2 lbs boneless chicken breasts with skin 1 pinch salt and freshly ground black pepper 1 cup pearl barley 1/4 cup white wine vinegar 1/2 cup extra-virgin olive oil 1 tsp tamarind paste 2 small seedless cucumbers, chopped 1/2 cup chopped scallions, white and green parts 2 small shallots, finely chopped 1 tbsp chopped fresh tarragon 1 ripe mango, peeled, pitted, and chopped into ½-inch pieces
One day before you prepare the salad, season the chicken with salt and pepper and let rest in the refrigerator overnight.
Remove the chicken from the refrigerator about 1 hour before you’re ready to cook it.
Cook the barley in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.
Heat a cast-iron skillet over low heat.
Add the chicken, skin side down, and slowly cook, without turning, to render the fat and crisp the skin, 15 to 20 minutes for medium rare.
Flip the chicken to a plate, skin side up, and let rest while you prepare the salad.
In a medium bowl, whisk together the vinegar, oil, and tamarind paste and season with salt.
In a large bowl, toss the cooked barley, cucumbers, scallions, shallots, and tarragon with enough dressing to coat. Season with salt.
Spread the barley and salad onto a large serving platter.
Thinly slice the chicken breast and arrange on top.
Sprinkle the mango on top and drizzle with the remaining dressing.
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