Name: Harissa Chicken Salad with Arugula and Radishes
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g boneless, skinless chicken breast; 150 g arugula (rocket); 100 g radishes, thinly sliced; 50 g fresh parsley, chopped; 30 ml olive oil; 30 ml harissa paste; 1 lemon, cut into wedges; to taste Salt and pepper; 50 g feta cheese, crumbled (optional); 30 g sunflower seeds (optional)

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Harissa Chicken Salad with Arugula and Radishes

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Elevate your salad game with this vibrant Harissa Chicken Salad! A delightful mix of savory chicken and peppery arugula comes together with crunchy radishes and a zesty harissa dressing that will tantalize your taste buds. Don't hesitate to play with the fresh herbs or substitute your favorite greens in this dish; cooking is all about making it yours! A fresh lemon wedge on the side ensures every bite is perfectly bright.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Soft-Puréed Food

Cuisine: Global (Mediterranean-inspired)

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g boneless, skinless chicken breast
150 g arugula (rocket)
100 g radishes, thinly sliced
50 g fresh parsley, chopped
30 ml olive oil
30 ml harissa paste
1 lemon, cut into wedges
to taste Salt and pepper
50 g feta cheese, crumbled optional
30 g sunflower seeds optional

Equipment

Grill pan or skillet
Heatproof mixing bowl
Chef's knife
Large serving platter

Method

Season chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and add olive oil.
Place the chicken in the hot pan and cook for about 5-7 minutes on each side or until the internal temperature reaches 75°C (165°F). Remove and allow to rest for 5 minutes.
In a mixing bowl, whisk together harissa paste and a splash of olive oil to create a smooth dressing.
In a serving platter, combine arugula, sliced radishes, and parsley.
Slice the rested chicken breast into strips and place on top of the salad.
Drizzle the harissa dressing over the salad evenly and toss gently to combine.
Garnish with lemon wedges and, if desired, sprinkle crumbled feta and sunflower seeds on top before serving.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 36gFat: 15gSodium: 300mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For those looking for a bit of variation, feel free to swap out arugula for fresh spinach or mixed greens! If you want a spicy kick, increase the amount of harissa. Leftovers can be stored in the refrigerator for up to 2 days, but for optimal freshness, it's best to keep the dressing separate until you're ready to serve. Enjoy your kitchen adventure!

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Harissa Chicken Salad with Arugula and Radishes