This spicy harissa chicken salad is loaded with roasted veggies, and spicy harissa chicken. The veggies roast up easily on a sheet pan, while the chicken marinates. Grilling pears for an addition of flavor completes this dish. Serve this harissa chicken salad with a dollop of yogurt on top to cool the heat.
Servings: 4 -6
Ingredients
- Harrisa 2 tbsp
- 4 Garlic Cloves
- Lemon juice 1 lemon
- Olive oil 1 tbsp
- Cumin 2 tbsp
- Corriander 2 tbsp
- Spinach and or kale
- 3 Red Pears
- 1 cup Quinoa
- ½ cup Lemon juice
- ½ cup olive oil
- 1 Red onion
- 1 Eggplant
- 2 Red Peppers
- 2 chicken breasts
Instructions
- Mix the marinade ingredients in a food processor or blender. Combine half with the chicken save the other half for the vegetables
- Cut the eggplant, red peppers and onion into large chunks. Combine with other half of marinade and cook for 20 minutes at 425 F. Or until the vegetables have slightly charred
- Cook the chicken to your choice either grilling it or pan frying it.
- Cook the quinoa according to packet instructions
- Cut the pears in half and grill or char in a cast iron pan
- Combine equal amounts of kale and spinach into a large mixing bowl
- Cut up your chicken and pears and combine with the salad greens
- Add the vegetables and quinoa.
- Mix the olive oil and lemon juice then add to the salad.
- Season with salt and pepper to taste
Tried this recipe?Let us know how it was!
Here are a few other chicken recipes to try…
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Bruce and Dina Miller
Oh we hope you do! The roasted veggies, and grilled pears are so delicious combined with the spicy chicken!
Let us know what you think!
Dina and Bruce
Sam
Love this!!!
Sam
Yum