Cook the barley: Wash and dry all produce. Remove the chicken from the refrigerator and bring to room temperature. Place the barley and a large pinch of salt in a pot with enough water to cover by 2 inches. Bring to a boil and cook for 25-30 minutes, until tender. Drain.

Core, seed, and cube the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Peel the cucumbers, then cut into 1/2-inch cubes. Halve, pit, and peel the avocados, then cut into small cubes.

Toss the tomatoes, cucumber, scallion whites, and avocado cubes into a large bowl with 2 Tablespoons balsamic vinegar. Season with salt and pepper.

Cook the chicken: With about 15 minutes left on the barley, heat a large drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel. Season on all sides with salt, pepper, and paprika. Add the chicken to the pan and cook for 5-6 minutes per side, until cooked through. Let rest for 5 minutes before thinly slicing.

Toss the barley into the bowl with the vegetables along with two large drizzles of olive oil and more balsamic vinegar, if desired. Season to taste with salt and pepper.

Plate: Serve the paprika-rubbed chicken on a bed of barley, tomato, and avocado salad. Garnish with the reserved scallion greens. Enjoy!