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–+ servings

Harissa Chicken Salad with Corn and Pumpkin

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Get ready to enjoy a vibrant and colorful Harissa Chicken Salad that brings a delightful crunch with baby spinach, sweet corn, and roasted pumpkin. Topped with perfectly seasoned chicken and drizzled with a spicy harissa dressing, this salad is finished with a sprinkle of fresh parsley and sesame seeds for extra flavor. Feel free to experiment with your favorite veggies or add some nuts for an extra crunch!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Quick-to-Make
Cuisine: Contemporary
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken breast
  • 200 g baby spinach
  • 300 g roasted pumpkin
  • 150 g sweet corn (fresh or canned)
  • 60 ml olive oil
  • 2 tbsp harissa paste
  • 1 tbsp lemon juice
  • Salt and pepper
  • 15 g fresh parsley
  • 1 tbsp sesame seeds
  • 50 g feta cheese optional
  • 30 g walnuts or almonds optional

Equipment

  • Heatproof mixing bowl
  • Grill pan or frying pan
  • Chef's knife
  • Cutting board
  • Salad serving platter

Method
 

  1. In a mixing bowl, combine the diced chicken breast with 1 tablespoon of olive oil, harissa paste, lemon juice, salt, and pepper. Toss to coat and marinate for about 15 minutes.
  2. While the chicken marinates, preheat a grill pan over medium-high heat.
  3. Grill the marinated chicken for about 5–7 minutes on each side or until fully cooked and the internal temperature reaches 75 °C (165 °F). Remove from heat and let it rest for 5 minutes.
  4. In a large serving bowl, layer the baby spinach, roasted pumpkin, and sweet corn.
  5. Slice the grilled chicken and place it on top of the salad.
  6. Drizzle the remaining olive oil over the salad and toss gently to combine.
  7. Sprinkle with fresh parsley and sesame seeds before serving. Enjoy your fresh and spicy salad!

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 27gFat: 15gSodium: 450mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 4500IUVitamin C: 30mgCalcium: 80mgIron: 2.5mg

Notes

Feel free to substitute the chicken with grilled tofu for a vegetarian option or use chickpeas for protein.
If you find harissa too spicy, balance it out with a touch of yogurt in the dressing.
The salad can be made ahead and stored in the refrigerator for up to two days; just add the sesame seeds and parsley right before serving for a fresh touch.
Enjoy experimenting with seasonal vegetables to make this dish your own!

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