Harissa Chicken Salad with Cilantro Herb Dressing
Harissa Spice Blend is the star of this salad recipe, which features lean chicken breasts rubbed with the spice. Not a meat eater? No problem! Simply replace the chicken with tofu. Drizzle with our Cilantro Herb Dressing and enjoy a crisp, refreshingly spicy salad.
Servings: 4
Ingredients
Salad Ingredients:
- 2 Heads Romaine Lettuce
- 4 Boneless, Skinless Chicken Breasts
- 1 Tbsp. Harissa Spice Blend
- 1 Avocado, Pitted & Diced
- 4 Tbsp. Fresh Chopped Cilantro
- 3 Radishes, Chopped or Sliced
Cilantro Herb Dressing Ingredients:
- 2 cloves Garlic (peeled)
- 1 tsp. Salt
- ⅓ C. Dried Cilantro Flakes
- ½ C. Dried Parsley Flakes
- ¼ C. Sherry Wine Vinegar (red wine or apple cider vinegar can also be used)
- ¾ C. Extra Virgin Olive Oil
- ½ tsp. Favorite Hot Sauce or Chili Powder (amount varies based on personal taste)
- 1¼ tsp. Sugar
Instructions
Dressing Instructions:
- Add cilantro and parsley; process until finely chopped.
- Add vinegar and process for 10 seconds.
- Slowly drizzle in oil with the processor still running.
- Add hot sauce or chili powder (to taste) and granulated sugar.
- Pour dressing into a glass jar, and chill in the refrigerator for several hours. Shake well before use.
Salad Instructions:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with harissa spice mixture.
- Place chicken on a baking sheet and bake until internal temperature of chicken reaches 165 degrees, about 25-30 minutes.
- Let chicken cool to room temperature and then slice.
- Assemble salad ingredients, and top with sliced chicken. Drizzle with dressing, and enjoy!
Notes
- Vinegar powders are a great addition to salads and can be used in place of liquid vinegars.
- We have a huge assortment of chili powders covering every spice level.