Vegetable and protein packed, this Harissa Drizzle Chicken salad is a delicious satisfying lunch. This wonderful salad is loaded with flavour especially from the spicy – yet sweet – harissa drizzle sauce.

What is the Harissa Drizzle Sauce?

A spicy addictive sauce made with only a couple of ingredients! I love a good classic dressing, however, sometimes when I make salads I want something a bit more indulgent and packed with a rich deep flavour. This sauce is just that! The spicy Harissa paste is the star of the show which give a slight punch with its sweet smoky and tangy flavour. The yogurt and mayonnaise are added for extra creaminess and to mellow slightly the sauce. You can also use just one of them only although I like the combination of them both. This sauce is perfect to use as a salad dressing, or else to add to your favourite sandwich or to drizzle (hence the name) over frittatas or even fries!

FAQs

How to store any leftovers?

You can store any leftover salad in an airtight container in the fridge for not more than 3 days, as it might get soggy. You can then eat the salad cold as is, or else heat it up slightly before enjoying.

How to serve this harissa drizzle chicken salad?

This salad is perfect for a quick nutritious lunch served as is! You can either serve it as I do here with chopped grilled chicken and the harissa drizzle sauce mixed in. Or else, you can keep the chicken and sauce on the side and add as you go along.

Can I use something else instead of chicken?

Chicken is a main ingredient in this recipe, however, you can substitute it with an other protein. You can instead use grilled tofu or grilled shrimp, which will work just as well!

Can I substitute the quinoa?

Of course! I have used quinoa here as I like having it on hand at home and it’s a good nutritious grain. However, you can use couscous, bulgur, or even orzo!

Should I serve it cold or warm?

You can serve this any way you like! I prefer it when the chicken is still warm. However, you can also enjoy this salad as a cold one. However, once cooled I wouldn’t recommend heating it up if everything is already mixed! Alternatively, you can keep the chicken on the side and just heat that up before serving.

Ingredients

Harissa Drizzle Sauce

2 tbsp harissa
1 tbsp yogurt
1 tbsp mayo
1 tbsp olive oil
½ tsp garlic minced

Grilled Chicken

500 g chicken breast or thighs
1 tbsp olive oil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Salad

2 carrots grated or julienned
100 g spinach or kale
125 g quinoa couscous
2 tbsp fresh parsley chopped
1 red pepper diced
salt and pepper
slivered almonds to garnish

Instructions

Grilled Chicken

In a bowl, season the chicken breast with all the seasonings and olive oil. Grill the seasoned chicken on a grill pan for about 10 minutes on each side, until the internal temperature reaches 75°C/165°F.
Once cooled, chop the chicken into even pieces.

Harissa Drizzle Sauce

Combine together all the sauce ingredients and set aside until ready to serve.

Assemble the salad

Cook the quinoa or couscous according to the instructions on the package. Let cool completely.
Prepare the vegetables and add to a large bowl.
To the bowl add the cooled quinoa/couscous, chopped chicken and part of the harissa drizzle sauce. Season with salt and pepper. Mix the salad.
Add more of the sauce if needed, and top with silvered almonds.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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