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Spicy Moroccan Harissa Chicken Salad

4 people
45 min
Nutrition per serving
  • kcal
    439kcal
  • protein
    42.1g
  • carbs
    20.1g

Ingredients

  • For the chicken:

    • 2 tablesp. harissa paste
    • 3 tablesp. white wine vinegar
    • 4 chicken fillets

     

    For the roasted potatoes:

    • 300g potatoes, peeled and diced
    • ½ tablesp. rapeseed or olive oil
    • 1 teasp. ground cumin
    • 1 teasp. garam masala powder
    • ½ teasp. chilli powder
  • For the dressing:

    • 2 tablesp. white wine vinegar
    • 2 tablesp. Rapeseed or olive oil

     

    For the salad:

    • ½ a cucumber, deseeded and chopped
    • 4 tomatoes, chopped
    • 3 spring onions, finely sliced
    • 2 tablesp. fresh parsley, roughly chopped
    • 1 tablesp. fresh coriander, roughly chopped
    • 200g mixed baby leaf salad

Main

  • For the chicken:

    • 2 tablesp. harissa paste
    • 3 tablesp. white wine vinegar
    • 4 chicken fillets

     

    For the roasted potatoes:

    • 300g potatoes, peeled and diced
    • ½ tablesp. rapeseed or olive oil
    • 1 teasp. ground cumin
    • 1 teasp. garam masala powder
    • ½ teasp. chilli powder

Salad & Dressing

  • For the dressing:

    • 2 tablesp. white wine vinegar
    • 2 tablesp. Rapeseed or olive oil

     

    For the salad:

    • ½ a cucumber, deseeded and chopped
    • 4 tomatoes, chopped
    • 3 spring onions, finely sliced
    • 2 tablesp. fresh parsley, roughly chopped
    • 1 tablesp. fresh coriander, roughly chopped
    • 200g mixed baby leaf salad

Method

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Whisk together the harissa paste and vinegar, then add to a re-sealable plastic bag with the chicken fillets. Seal and toss the chicken in the marinade to coat. Refrigerate for at least one hour.

Preheat the oven to Gas Mark 6, 200˚C (392˚F).

Toss the ingredients for the roasted potatoes together on a baking tray and roast for 30-35 minutes, tossing halfway through, until browned. Leave to cool.

Heat a barbecue or grill pan over a high heat. Cook the chicken fillets for five minutes per side until cooked through. Set aside to rest, then slice into thick strips.

 

Whisk the ingredients for the dressing in a small bowl until combined. (Alternatively, combine in a small jar with a tight-fitting lid and shake to emulsify).

 

Toss the remaining ingredients for the salad and divide amongst four serving bowls. Top with the chicken pieces, crispy potatoes and a drizzle of dressing to serve.

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Method

Copy Text

Whisk together the harissa paste and vinegar, then add to a re-sealable plastic bag with the chicken fillets. Seal and toss the chicken in the marinade to coat. Refrigerate for at least one hour.

Preheat the oven to Gas Mark 6, 200˚C (392˚F).

Toss the ingredients for the roasted potatoes together on a baking tray and roast for 30-35 minutes, tossing halfway through, until browned. Leave to cool.

Heat a barbecue or grill pan over a high heat. Cook the chicken fillets for five minutes per side until cooked through. Set aside to rest, then slice into thick strips.

 

Whisk the ingredients for the dressing in a small bowl until combined. (Alternatively, combine in a small jar with a tight-fitting lid and shake to emulsify).

 

Toss the remaining ingredients for the salad and divide amongst four serving bowls. Top with the chicken pieces, crispy potatoes and a drizzle of dressing to serve.