Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel onion and halve. Cut halves into thin strips. Peel orange and halve. Cut halves into 1/4" rounds. Peel carrots and cut into 1/2" pieces. Slice olives in half. Rinse chicken breasts and pat dry.

On prepared baking sheet, brush chicken breasts with harissa paste and season with a pinch of salt. Bake in oven 12-15 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove from the oven, cover, and set aside.

Bring a small pot with 2 cups of water to a boil. Put a wire-mesh strainer in the sink. Whisk in bouillon cubes until completely dissolved. Add carrots, bring water down to a simmer, and simmer until carrots are fork tender, 7-9 minutes. Strain carrots, reserving 1/2 cup stock for puree. Place cooked carrots, reserved 1/2 cup stock, (add slowly), and 1 Tbsp. olive oil in blender. Puree until smooth. Season with salt and pepper to taste.

Heat orange juice and orange segments to a medium pan over medium heat. Simmer until liquid reduces by half. Season with a pinch of freshly cracked black pepper.

In a large mixing bowl, whisk together sherry vinegar, 1 Tbsp. olive oil, and a pinch of salt and pepper. When dressing is mixed, add in onion and dandelion greens to the bowl. Mix together to incorporate.

Composed pile of salad in the middle of the plate. Top greens with a roasted chicken breast. Place a dollop of puree on the side of the plate. Make a long comet-like streak with the puree using the back of your spoon. Sauce the plate with orange segments and reduction. Garnish with black olive slices.