Barley, Chicken, And Fig Salad

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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

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