1. Rinse the barley twice. Drain.

2. In a pot of boiling salted water, add the barley. Cover halfway and cook for 20 minutes. Drain and let cool.

3. Cut the chicken into strips. Season with salt, pepper, zest, and ginger. Add a drizzle of oil and mix. Let marinate for 5 minutes.

4. In a skillet, sear the chicken strips over high heat to brown the meat.

5. Blanch the snap peas in boiling water for 2 minutes. Drain and cut into pieces.

6. In a large bowl, combine the barley, diced bell pepper, onion, and cilantro. Add the mango, apple, peas, and lemon juice. Drizzle with olive oil and mix gently.

7. Arrange the cooked chicken on top of the salad and serve immediately.