Sizzling Garlic and Harissa Chicken Salad

Sizzling Garlic and Harissa Chicken Salad
  • Serves4
  • Preparation Time
  • Cooking Time

A great dish for any summers day combining the spicy North African flavours of Harissa with cool mint and cucumber, a great balance for the chicken and crispy salad leaves. The chicken can be cooked on a BBQ for added flavour or any griddle pan.


  • 4 chicken breasts flattened with meat mallet or rolling pin
  • 2 tsp harissa paste
  • 3tbsp olive oil
  • Juice of 1 lemon
  • Pinch of pepper
  • Selection of salad veg of choice. Iceberg lettuce, gem lettuce, radish, cucumber, beetroot, peppers etc, plus
  • 25g toasted pine nuts
  • Handful of fresh mint

For the Dressing

  • 2 ripe vine tomatoes skinned and seeded and finely diced. (see tip below)
  • 1 and ½ tsp harissa paste
  • 4 tbsp olive oil
  • salt and pepper

To Serve

  • Juice of 1 Lime


  1. Mix together marinade ingredients, flatten chicken evenly all over to about 1 cm, place in marinade and leave for at least one hour.
  2. Combine dressing ingredients and set aside whilst you prepare the salad on a large platter.
  3. BBQ, griddle, or grill the chicken on medium to high heat for 4 minutes each side. Take off heat and leave to rest for 2 minutes, squeezing the lime over the top.
  4. Slice the chicken into strips and arrange over the salad. Finely chop the mint and scatter over, add the dressing and throw over the pine nuts.

To skin tomatoes

Using a sharp knife, score a cross in the base of each tomato. Plunge into boiling water for 15 seconds, remove and plunge into cold water. The skin will start to come away from the scored cross. Remove from water and continue to peel, then quarter each tomato, de seed and dice.

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Article by: Spillers of Chard
Published: 19 June 2017

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