Harissa Chicken Salad
This salad features juicy, spiced harissa-marinated chicken served over fresh greens, cucumber, tomatoes, onion, and feta, finished with a cooling yogurt-lemon drizzle. It’s hearty enough for a main meal but still fresh and light.
Prep Time: 15 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
For the Chicken
500 g (1 lb) chicken breast or thighs
2 tbsp harissa paste
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
Salt & black pepper, to taste
For the Salad
4 cups mixed greens
1 cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ red bell pepper, thinly sliced
½ cup Kalamata olives, pitted & halved
½ cup feta cheese, crumbled
Fresh parsley or mint, chopped
For the Yogurt Drizzle
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
Pinch of salt & black pepper
Instructions
Marinate the Chicken
In a bowl, mix harissa paste, olive oil, lemon juice, garlic, salt, and pepper.
Coat chicken well, cover, and marinate at least 30 minutes (up to overnight).
Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken 6–7 minutes per side (depending on thickness) until fully cooked.
Let rest 5 minutes, then slice into strips.
Make the Yogurt Drizzle
Whisk Greek yogurt, lemon juice, olive oil, salt, and pepper until smooth.
Assemble Salad
On a platter or bowls, arrange greens, cucumber, tomatoes, onion, bell pepper, and olives.
Top with sliced harissa chicken.
Sprinkle feta and parsley over the top.
Serve
Drizzle with yogurt sauce just before serving.
Notes & Tips
Milder version: Use less harissa or mix it with tomato paste to reduce heat.
Make it a wrap: Roll salad and chicken into pita bread with yogurt sauce for an easy wrap.
Meal prep: Store chicken and salad separately; combine before serving.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
A: Yes – bake at 200°C (400°F) for 20–25 minutes, until juices run clear.
Q: What pairs well with this salad?
A: Warm pita, roasted potatoes, or couscous.
Q: Can I make it vegetarian?
A: Replace chicken with roasted chickpeas or halloumi.
Nutritional Information
Calories: 360 kcal
Protein: 30 g
Carbs: 12 g
Fat: 20 g
Fiber: 3 g