Ingredients
Scale
For the Harissa Chicken
- 1 ½ lbs boneless, skinless chicken breast
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
For the Salad Base
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled feta cheese (optional)
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
Prepare the Harissa Chicken
- Marinate the Chicken: In a large bowl, mix the harissa paste, olive oil, lemon juice, garlic powder, salt, and black pepper. Add the chicken breasts, ensuring they are fully coated. Let marinate for 10 minutes.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side or until fully cooked and golden brown.
- Rest and Slice: Remove the chicken from the heat and let it rest for 5 minutes. Slice into strips or bite-sized pieces.
Assemble the Salad
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, avocado, and cilantro.
- Add the Chicken: Place the sliced harissa chicken on top of the salad.
Make the Dressing
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- Drizzle and Toss: Drizzle the dressing over the salad and gently toss to combine.
Serve
- Plate the Salad: Divide the salad into bowls or plates.
- Optional Garnish: Top with crumbled feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 22g
- Carbohydrates: 18g
- Protein: 35g