Bring a pot of salted water to a boil, add 1 cup uncooked barley, cover, reduce heat, and simmer for about 30 minutes or until tender. Drain, rinse under cold water, and set aside.

Pat 12 ounces chicken fillet dry and season with salt and pepper. Heat a griddle or large skillet over medium-high heat and add some of the 2 tablespoons extra virgin olive oil. Cook the chicken 2 minutes per side if thin, or longer if thicker, until cooked through (no pink remains).

Transfer the chicken to a cutting board, let rest briefly, then chop into bite-sized pieces and set aside.

In a large skillet or saucepan, heat the remaining olive oil over medium heat. Add 1 cup halved cherry tomatoes and sauté about 1 minute until slightly softened.

Add 2 cups pre-cooked chickpeas, the cooked barley, and chopped fresh sage (from the bunch). Toss and cook together for about 5 minutes, until heated through and flavors combine.

Add the chopped chicken, 3 tablespoons balsamic vinegar, and season with salt and pepper to taste. Toss for about 1 minute to combine and warm the chicken.

Serve the salad warm.