Step 1: Cook the chicken

Season your two skinless, boneless chicken breasts generously on both sides with salt, pepper, onion powder, and garlic powder. If you have an air fryer, place the chicken on the air fryer basket and cook at 380°F for about 12-15 minutes until the internal temperature reaches 165°F. Alternatively, you can cook them on the stove: heat a bit of oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes per side until cooked through. Let the chicken cool slightly, then shred or dice it into bite-sized pieces. You should have about 2 cups of cooked chicken.

Step 2: Prepare the greens

Start by massaging your kale. This might sound silly if you’ve never done it before, but trust me on this. Grab a handful of raw kale, sprinkle it with a tiny pinch of salt, and massage it with your hands for about 30 seconds until it becomes softer and less fibrous. This makes it so much more pleasant to eat and easier to digest. If you’re adding Swiss chard, do the same with that.

Step 3: Cook the barley (if not already done)

If you haven’t cooked your barley yet, bring a pot of salted water to a boil, add 1 cup of barley, and simmer for about 30-40 minutes until tender. Drain and set aside. You can totally make this ahead and store it in the fridge for up to five days.

Step 4: Prepare the vegetables

Dice your roasted beets (or roast them yourself if you prefer), slice your apples, and thinly slice your red onion. If you’re worried about the apples oxidizing, you can toss them with a tiny bit of lemon juice. Slice your apples right before serving if possible to keep them fresh and crisp.

Step 5: Make the maple vinaigrette

In a small bowl or mason jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking (or if using a jar, just put the lid on and shake). Taste and adjust seasonings. You want a balance of sweet, tangy, and savory. If it’s too acidic, add a touch more maple syrup. If it’s too sweet, add a bit more vinegar.

Step 6: Assemble the salad

In a large bowl (or on individual plates if you’re serving), start with your massaged kale as the base. Add the cooked barley, then arrange the diced beets, sliced apples, red onion slices, and pomegranate seeds in piles. Top with the shredded or diced cooked chicken, crumbled goat cheese, and candied nuts.

Step 7: Dress and serve

Drizzle the maple vinaigrette over the salad and toss everything together until well coated. Alternatively, you can serve the dressing on the side if you’re packing this for lunch. Serve immediately and enjoy!