Chicken and barley salad with harissa and orange

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring two quarts water to boil in large saucepan. Add barley and half teaspoon salt. Return to boil and cook until grains are tender with slight chew 20 to 40 minutes. Drain barley spread out on plate or rimmed baking sheet and let cool completely, 10 to 15 minutes

Step 2

Pat chicken dry with paper towels and rub one teaspoon of harissa. Heat oil in 8 or 10-in skillet or medium heat until just smoking. Add chicken and cook until well brown on first side, about 3 minutes. Flip chicken and add two tablespoons water and cover skillet. Reduce heat to low and cook until chicken registers 160° about 3 minutes. Transfer chicken to cutting board. Let cool slightly and then shred into bite-sized pieces using two forks

Step 3

Cut away peel and pith from orange. Quarter orange, then slice crosswise into quarter inch thick pieces. Whisk remaining 5 teaspoons harissa, lemon juice, and 1/2 tsp oil together in a large bowl. Add barley chicken, orange, carrots, raisins and mint and toss to combine. Season with salt and pepper to taste. Serve warm or at room temperature