US
Harissa chicken salad
Prep and cooking time: 30mins-45mins
Complex carb portions, per serving: 0
Ingredients
Serves: 2
1 tbsp harissa paste
1 tbsp 1 tbsp plain natural or Greek yoghurt
6-8 chicken mini fillets
2 handfuls rocket, baby spinach, or salad leaves
1⁄2 large cucumber, diced
50g radish, finely sliced
1⁄2 avocado, sliced
1 tbsp extra virgin olive oil
1 small handful fresh coriander or mint leaves, roughly chopped
Method
Mix the harissa paste and yoghurt in a medium-sized bowl. Season with salt and pepper, add the chicken, and mix well. Cover with cling film and marinate for at least 30mins.
Cut and prep the salad ingredients and dressing.
Heat 1 tbsp of oil in a frying pan, over medium heat. Fry the chicken fillets, turning occasionally, until cooked through (6-8mins). Remove from heat and let them rest.
Meanwhile, dress the salad with your chosen dressing and split between two plates. Add the chicken and garnish with coriander or mint.
Second Nature special tip
Try marinating the harissa-coated chicken overnight to really increase the flavour hit in this recipe.