When I first tried a Spicy Harissa Chicken Salad, I was taken aback by how a simple salad could pack so much flavor. You’ve got grilled chicken, marinated in that spicy, smoky goodness, sitting on a bed of quinoa or couscous—what’s not to love? And let’s not forget that creamy dressing that ties it all together. Honestly, it’s a heartwarming dish that leaves you thinking, “How did this all come together so beautifully?” Curious to find out how?
Why You’ll Love This Recipe
If you’re looking for a tasty way to enjoy chicken, this Spicy Harissa Chicken Salad might just be your new favorite. Trust me, the moment you take that first bite, you’ll wonder why you haven’t tried harissa sooner.
The mix of warm spices paired with juicy chicken is like a party in your mouth. And hey, it’s so colorful with the spinach, red peppers, and those pesky carrots that seem to sneak into everything.
It’s hearty enough to fill you up, yet fresh and light, perfect for a summer day or a cozy evening. Plus, making the harissa chicken salad is easier than burning toast—seriously, I’ve done that too many times.
You won’t regret giving it a whirl.
Equipment List
Making the Spicy Harissa Chicken Salad is a blast, but let’s talk about what you need in your kitchen to pull this off without a hitch.
First, grab a good knife; you’ll want something sharp for chopping and slicing. Next, a cutting board is essential. I mean, who wants a mess?
You’ll also need a pot for cooking quinoa or couscous, plus a grill pan or an outdoor grill to give that chicken a nice char. A bowl for mixing everything together is a must, too.
Don’t forget measuring spoons—it’s a salad, not a guessing game. Finally, have some utensils handy for tossing. You’re gonna want this salad to be perfectly mixed, not a sad pile of ingredients. Adding freshly baked bread from an artisan bread maker can perfectly complement the salad and elevate your meal.
Our Ingredients
When diving into the Spicy Harissa Chicken Salad, it’s all about bringing that zing to your meal—the kind that leaves your taste buds dancing. This salad is a symphony of flavors, with spicy harissa creating a warm hug for your taste buds while the freshness of vegetables keeps things lively.
Let’s break down what you’ll need to whip up this delicious dish, so you can get cookin’ without a hitch.
Here’s a handy list of the ingredients you’ll be gathering:
- 500g chicken breast or thighs
- 2 tbsp harissa
- 1 tbsp yogurt
- 1 tbsp mayo
- 1 tbsp olive oil (plus 1 tbsp for the chicken)
- ½ tsp minced garlic
- 1 tsp each thyme, oregano, garlic powder
- ½ tsp each onion powder, paprika, salt
- ¼ tsp black pepper
- 125g quinoa or couscous
- 2 carrots, grated
- 100g spinach or kale
- 1 red pepper, diced
- 2 tbsp chopped parsley
- Slivered almonds (for garnish)
Now, when it comes to choosing your ingredients, remember that quality matters. Organic chicken is a great option; it can elevate your dish and make you feel extra fancy.
And don’t skimp on the fresh herbs—thyme and oregano add a burst of flavor that dried herbs just can’t match. Likewise, opt for fresh veggies; they not only make your salad pop with color, but they also bring that crisp freshness that’s simply irresistible.
Step-by-Step Instructions
Making a Spicy Harissa Chicken Salad isn’t just about mixing ingredients; it’s about crafting a dish that explodes with flavor and freshness in every bite. Don’t worry; whipping this up is a piece of cake (well, more like a bowl of yummy salad)! Just follow these easy steps, and you’ll be savoring this delightful dish in no time.
1. Cook the Grains: Start by preparing your base. If you decide to use 125g quinoa, rinse it under cold water and then cook it in a saucepan with double the amount of water (that’s 250ml) until it’s fluffy—about 15 minutes should do.
If you’re going with couscous, simply add it to boiling water in a ratio of 1:1 (also about 125g water), remove from heat, and let it sit covered for about 5 minutes. Once done, fluff it up with a fork and set it aside to cool completely.
2. Prepare the Chicken: Grab 500g of chicken breast or thighs and place them in a bowl. Drizzle with 1 tbsp of olive oil, and sprinkle with 1 tsp each of thyme, oregano, and garlic powder, along with ½ tsp onion powder, paprika, salt, and ¼ tsp black pepper.
Mix everything well to guarantee your chicken is coated in all those mouthwatering spices.
3. Grill the Chicken: Preheat your grill or frying pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until it’s beautifully golden and cooked through (you might want to cut into it to check if it’s still pink inside—no one wants chicken sushi).
Once done, let it rest for a few moments before chopping it into bite-sized pieces.
4. Make the Sauce: In a small bowl, combine 2 tbsp of harissa, 1 tbsp of yogurt, and 1 tbsp of mayo. Give it a good mix until it’s smooth and evenly blended. Taste it—if you like it spicier, don’t be shy, add more harissa to suit your taste buds.
5. Combine the Ingredients: In a large mixing bowl, add your cooled quinoa or couscous, 2 grated carrots, 100g of chopped spinach or kale, and 1 diced red pepper. Toss in the chopped chicken and pour that zesty harissa sauce over the top.
Season everything to taste with a little extra salt or pepper if needed. It should be bright, vibrant, and inviting.
6. Toss and Serve: Use a pair of tongs or a big spoon to toss everything together until it’s well mixed and the sauce coats all the ingredients. You might want to adjust the consistency by adding a bit more of the harissa sauce if it looks too dry.
7. Garnish: Finally, serve your colorful salad in bowls, and sprinkle with 2 tbsp of chopped parsley and slivered almonds for that perfect crunch.
And there you have it, a hearty, flavorful Spicy Harissa Chicken Salad that’s not just a meal; it’s an experience. Pair it with your favorite drink and share it with friends or family—it’s bound to become a hit. Enjoy every zingy bite! Remember, enjoying your meals with premium kitchen cookware can enhance your cooking experience significantly.
Tips & Variations
Now, let’s plunge into some handy tips and variations to spice things up with your Harissa Chicken Salad.
First off, make sure your grains are completely cool before adding them—that’ll keep your salad from becoming a hot mess.
If you’re feeling adventurous, try swapping out the quinoa for couscous or even farro.
Want more heat? Just add extra harissa—warning, though, it might make your taste buds do a happy dance.
I’ve also tossed in fruits like mango or apple for a sweet twist.
Don’t forget to adjust the yogurt and mayo mix to suit your creaminess preference.
Oh, and slivered almonds? They’re not just for show; they add a delightful crunch that’ll have you coming back for more.
How to Serve?
Serving up your Harissa Chicken Salad is a moment to savor, and trust me, it’s about more than just plopping it down on the table.
First, I like to plate generous portions in colorful bowls, making it look as vibrant as it tastes. Don’t forget to sprinkle on slivered almonds for that crunch; it’s the little things that matter.
I often serve it with fresh pita or crusty bread on the side—because who doesn’t love a good dip?
If it’s a gathering, consider setting it up as a self-serve bar. Let guests pile their plates high, customizing each bite.
Finally, a squeeze of lemon atop really elevates the flavors. Trust me, your friends will be begging for the recipe.
Storage & Reheating Guide
After a delightful meal filled with vibrant flavors and textures, you might find yourself wondering how to store any leftovers of that scrumptious Harissa Chicken Salad.
First off, I like to transfer the salad into an airtight container right away—who wants a soggy salad, right? Keep it in the fridge, and it’ll last about three days, but I bet you won’t have much left after day one.
When it’s time to dig in again, just scoop out your portion; if it’s a bit cold, I recommend gently microwaving it for about 30 seconds.
Just a little heat wakes up those flavors. Be careful, though—nobody wants hot salad. Enjoy your second round, and let the flavors dance again. Additionally, for long-term storage, consider using freezer storage bags, which can help preserve the salad’s freshness for up to several months.
Final Thoughts
While I can’t guarantee you’ll have leftovers of this Harissa Chicken Salad, if you do find yourself with a little extra, it’s definitely worth savoring again.
Trust me, nothing beats that spicy kick on a second day. The flavors really mingle, and it gets even better. I mean, who knew chicken salad could be this exciting?
Plus, it’s so versatile—perfect for lunch or a light dinner. And if my kitchen antics can inspire you to try it, consider me your cheerleader.
Remember, don’t be afraid to tweak the harissa to suit your heat tolerance. You’ll impress not only yourself but anyone lucky enough to share your table too.
Now, grab your fork and dig in!
