By now you all know I love eating and cooking. I love spending time in the kitchen, it allows me to scape from the world and it relaxs me, it makes me feel creative, happy and sharing. I love creating complicated dishes, I love the process of changing and working out different ingredients, to get a result of a beautiful and delicious dish.
But I also have to admit that many times I just end up mixing whatever I have in the fridge to build up my lunch or dinner. Sometimes without much of a clue if the flavours will work out, but most of the times I end up creating delicious and super tasty dishes.
Most of the times I don’t share those recipes since there isn’t really an actual recipe, sometimes is sad since I won’t be able to recreate exactly the same dish.
This harisa chicken salad is on of those improvised dishes I make for myself. And it was so damn good that I had to share it with you.
I marinate the chicken with harissa paste, paprika and olive oil and dress the salad with a light lemon-tahin dressing. Easy peasy and super delish! All together combine perfectly bringing you the Middle East to your plate, with those exotic and delicious flavour.
If you are looking for other yummy chiken recipe just check this cauliflower couscous chicken, it won’t dissappoint you, even the cauliflower haters love it!!!
What do you like to prepare from scratch? I would love to see your photos, so please tag #healthyforkful on Instagram so I don’t miss any of them!
- 250 grams chicken breast slice into strips
- 1 teaspoon harissa paste
- 1/2 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 2 big handfuls green leaves rocket, lamb lettuce, endives, coss lettuce...
- 1 carrot peeled and cut in julienne
- 1 handful cherry tomatoes halved
- sesame seeds
- 2 teaspoon tahin
- 1 tablespoon water
- 1 tablespoon lemon juice
- black pepper
In a bowl mix harissa paste, paprika and olive oil. Add strips of chicken and mix well. Let marinate at least 20 minutes.
Place a grilled pan over high heat, when hot add the chicken and cook until golden brown and cook though.
In a jar mix the dressing ingredients, shake until well combined.
In a salad bowl add green leaves, halved tomatoes, carrots and cooked chicken. Sprinkle with sesame seeds and serve.