To make pesto blend 2 packed cups of fennel fronds with 1/2 olive oil, 3 tbsp slivered almonds, 1 tsp salt, 1/4 tsp pepper, 2 tsp lemon juice, and 2 cloves garlic. 

Boil 1 cup of dry black beans for about 1 1/2 hours, or until tender. Rinse and drain beans, then add to large mixing bowl. Cook 1 cup of dry pearled barley according to package instructions(or substitute another grain such as quinoa, rice, or couscous). Add barley to black beans. Mix pesto into beans and barley. 

Add 3 tbsp olive oil to a large skillet over medium high heat, then add 1/2 yellow onion, diced. Saute for several minutes until onion is fragrant, then add 2 summer squash which are halved, then halved again, and chopped into 1/2 inch sections. Stir squash and onions frequently and allow to cook for 6-8 minutes, or until squash are tender. 

To assemble dish mix- Add barley to black beans. Mix pesto into beans and barley. Add onions and squash and mix ingredients thoroughly. Add additional lemon juice to taste, and feta cheese if desired. 

Finely chop 1/2 bunch of dill, about 2 tbsp when chopped. Finely chop 1/2 bunch of celery greens, stems and leaves, about 1/4 cup finely chopped.

In a large mixing bowl combine 2 cups shredded, cooked chicken breast, 1/2 cup mayonnaise, 1/2 tsp dijon mustard, 1 tsp lemon juice, 2 tbsp dill, 1/4 cup celery greens, 1 tbsp finely chopped onion, 1 tsp salt, and 1/4 tsp pepper.

Serve chicken salad on boats of romaine lettuce, or on a bed of chopped salad greens.