Barley Salad with Chicken & Summer Veggies

What You Get

Achiote marinated chicken breast

Corn

Cherry tomatoes

Cabbage

Cilantro

Avocado

Cooked barley

Lime

Pepitas salsa

What You'll Need

Salt & freshly ground pepper

Olive oil

Step 1

Preheat the oven to 400°F.

Step 2

Shuck the corn and cut the kernels from the cob. Remove any tops from the cherry tomatoes and cut them in half. Trim and core the cabbage and thinly slice until you have 3 cups. Pick the cilantro leaves and toss the stems. Peel, pit, and dice the avocado. Remove the chicken from the marinade and season with salt.

Step 3

In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, about 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Cut the meat into bite-sized pieces.

Step 4

Meanwhile, in a large bowl, combine the shredded cabbage with the barley, tomatoes, cilantro, and corn. Drizzle with 2 tablespoons olive oil and the juice from the lime and season with salt. Stir to combine.

Step 5

Divide the barley salad between bowls and top with the chicken and avocado. Drizzle with the pepita salsa and serve.