Harissa Chicken Salad

This easy harissa chicken salad makes a healthy, tasty and simple midweek meal. Harissa marinated chicken, bulgur wheat with fresh herbs and a light dressing, it's perfect for harissa lovers!

Course Main Course, Salad

Cuisine moroccan

Prep Time 15

Cook Time 10

Marinating time 1

Total Time 25

Servings people

Calories 510kcal

Author Corina Blum

Ingredients

4 chicken breasts
2 tablespoon harissa paste
3 tablespoon white wine vinegar
160 g bulgur wheat
200 g cucumber diced
4 tomatoes diced
3 spring onions finely sliced
1 Chilli pepper finely diced
10 g parsley roughly chopped
15 g coriander (cilantro) roughly chopped

For the Dressing

2 tablespoon white wine vinegar
2 tablespoon extra virgin olive oil
¼ tsp black pepper
Pinch salt

Optional for Serving

yoghurt
extra harissa

Metric - US Customary

Instructions

Put the harissa and vinegar into a bowl. Stir to combine.
Butterfly the chicken breasts. Put them in the bowl. Make sure the marinade coats all of the chicken. Put in the fridge until you are ready to cook. Ideally a minimum of an hour but I like to put the chicken in the marinade in the morning and then cook in the evening.
Cook the bulgur what according to the pack instructions. This can be done in advance and then the drained bulgur wheat can be kept in the fridge.
Chop up all the vegetables and herbs for the salad. Mix them into the bulgur wheat. Stir in the dressing. Taste and adjust any seasoning if necessary.
Brush a griddle pan with oil. When it's hot, add the chicken. Cook on each side for about 5 minutes. If you don't have a griddle pan then use a frying pan or even just bake in the oven.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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