Harissa Spiced Chicken Salad


Time Taken:

45 minutes




4 chicken thighs (OR chicken breasts)

1 yellow pepper

1 garlic clove

3 spring onions

15 cherry tomatoes

Large handful of salad leaves

3 Tsp Harissa seasoning OR paste

Salt and pepper

Optional extras - sunflower seeds/sesame seeds/cashew nuts/halloumi/sweet chilli sauce


Preheat oven to 180°C. Cover ball sides of the chicken in the harissa. Bake for 20-25 minutes until fully cooked through. 

Remove from the oven and use 2 forks to shred the chicken (save some of the spiced liquid).

Crush the garlic. Dice the pepper. Chop the tomatoes in half. Slice the spring onions.

In a large frying pan, add a few drops of oil. Add the garlic, pepper, tomatoes and spring onion. Fry on a low heat for 10 minutes. 

Add the chicken and the saved liquid. Add salt and pepper to taste. Fry for 5 minutes. 

Mix into the salad leaves and enjoy!