Harissa Chicken Recipe
house greens, avocado, fire roasted red peppers, grilled pineapple, feta cheese, cilantro lime vinaigrette
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Ingredients
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Main Ingredients
Salad Ingredients
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine the harissa paste, olive oil, salt, and black pepper. Mix well. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes to 2 hours for best flavor.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off excess. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Salad Assembly
- 3
Prepare the Salad
In a large bowl, add the mixed greens as the base. Dice the avocados and add them on top of the greens, followed by the fire roasted red peppers, grilled pineapple, and crumbled feta cheese.
- 4
Dress the Salad
Drizzle the cilantro lime vinaigrette over the salad. Toss gently to combine all the ingredients without bruising the avocados.
- 5
Serve the Dish
Slice the grilled chicken and place it on top of the salad. Optionally, garnish with additional cilantro and lime wedges if desired. Serve immediately.