Description
This flavorful Moroccan inspired chicken salad recipe takes minutes to make & is full of ingredients like avocado, pineapple, roasted red peppers & spices.
Ingredients
Scale
Harissa Lime Chicken:
- 2 skinless boneless chicken breasts
- 3 tablespoons of Mina Harissa
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of dry cilantro
- juice of one lime
- juice of one lemon
- salt & pepper
Salad Ingredients:
- 8 rings of pineapple, sliced 1/2″ thick
- 1 cup of julienned roasted red pepper
- 4 tablespoons of crumbled feta cheese
- 2 avocados, sliced
- 12 oz. of fresh spring mix salad
Cilantro Lime Vinaigrette:
- 1 garlic clove
- 3/4 cup fresh cilantro
- 2 tablespoons of red wine vinegar
- juice of one lime
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of smoked paprika
- 1/4 cup of plain greek yogurt
- 1/3 cup of olive oil
Instructions
- In a bowl mix, harissa, smoked paprika, ground cinnamon, dry cilantro, lime juice, lemon juice, salt & pepper. Mix until just combined.
- Add raw chicken breasts to bowl. Toss so that chicken breast is covered. Place in refrigerator for 10 minutes to let sauce soak to the chicken.
- In the meantime, to a food processor add, garlic clove, red wine vinegar, lime juice, red pepper flakes, smoked paprika, greek yogurt, and olive oil. Blend until smooth. Set aside.
- Heat grill to medium high heat, add marinaded chicken to grill along with fresh pineapple rings.
- Grill chicken for 5-7 minute per side. (until there is no more pink in center) Grill pineapple for 2-3 minutes per side, so you get grill marks.
- Assemble salad, add 3 oz. spring mix to 4 small bowls, top each with roasted red peppers, grilled pineapple, avocado slices, crumbled feta cheese, and sliced grilled harissa lime chicken. Serve with vinaigrette on the side.
