Print Options:

Grilled Chicken on Greens with Creamy Harissa Dressing

Makes 4 dinner salads

Total Time
4 hrs

We've breathed new life into sliced chicken on greens with harissa, a fiery Tunisian chile sauce (or paste) laced with coriander, garlic, cumin, and caraway. Prep and Cook Time: 1 hour, plus at least 3 hours of marinating time. Notes: Chicken breasts vary a lot in size, so note the weight of the package before buying. The heat level of harissa depends on the brand, so start with a little and add more from there. You can buy it and smoked paprika at specialty food stores like Whole Foods Market.

Grilled Chicken on Greens with Creamy Harissa Dressing

Photo: Annabelle Breakey
 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
 1 teaspoon finely shredded fresh lemon zest
  About 1 tbsp. olive oil
 3/4 teaspoon salt, divided
 3/4 teaspoon freshly ground black pepper, divided
 1/2 teaspoon smoked paprika (pimentón; see Notes)
 1/2 teaspoon ground cumin
 1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
 1 cup plain low-fat yogurt
  About 1 tsp. harissa sauce or paste (see Notes)
 1 tablespoon chopped mint, plus more for garnish
 2 teaspoons freshly squeezed lemon juice
 8 cups loosely packed mixed baby greens
 1 cup 2-in.-long carrot matchsticks (1 medium carrot)
 1/2 red bell pepper, very thinly sliced lengthwise into strips
 1/4 cup quartered, pitted kalamata olives
Step 1

Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

Step 2

Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

Step 3

Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

Step 4

In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

Step 5

Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 4 dinner salads

Amount Per Serving
Calories 274Calories from Fat 27
% Daily Value *
Total Fat 8.1g13%

Saturated Fat 1.7g9%
Cholesterol 69mg23%
Sodium 739mg31%
Total Carbohydrate 17g6%

Dietary Fiber 3.9g16%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.