Harissa Chicken Salad
This Harissa Chicken Salad is bold, smoky, and packed with Mediterranean-inspired flavor. Juicy harissa-spiced chicken is paired with crisp greens, fresh vegetables, and a bright lemony finish for a healthy, high-protein salad that’s perfect for lunch, dinner, or meal prep.
Ingredients
- Harissa Chicken
- 1½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons harissa paste adjust to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Salad
- 6 cups mixed greens arugula, romaine, or spinach
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- Optional Add-Ins
- Sliced red onion
- Kalamata olives
- Crumbled feta cheese
- Optional Dressing
- Greek yogurt or tahini
- Lemon juice
- Olive oil
- Salt to taste
Instructions
- In a bowl, mix harissa paste, olive oil, garlic, salt, and black pepper.
- Pat chicken dry and rub harissa mixture evenly over both sides.
- Let marinate for 15–30 minutes if time allows.
- Heat a skillet or grill pan over medium heat.
- Cook chicken for 5–7 minutes per side, until lightly charred and fully cooked (internal temperature 165°F).
- Remove from heat and rest for 5 minutes, then slice.
- Arrange greens in a large bowl and top with cucumber and cherry tomatoes.
- Add sliced chicken and optional add-ins.
- Drizzle with lemon juice or yogurt-tahini dressing and toss gently before serving.
Notes
- Start with less harissa if you’re sensitive to spice—you can always add more.
- Resting the chicken keeps it juicy.
- Harissa can burn easily, so avoid high heat.