This spicy harissa paste chicken salad is loaded with roasted veggies, and spicy harissa chicken. The veggies roast up easily on a sheet pan, while the chicken marinates. Grilling pears for an addition of flavor completes this dish. Serve this harissa chicken salad with a dollop of yogurt on top to cool the heat.

Harissa Chicken Salad with Grilled Pears is a flavorful and nutritious dish that combines spicy, sweet, and savory elements. Here’s an overview of its components, preparation steps, and reasons to love this recipe:

Ingredients for Harissa Paste Chicken Salad:

• Harissa Paste: Infuses the chicken with a spicy, aromatic flavor, characteristic of North African cuisine.
• Garlic Cloves: Enhance the marinade with a robust, savory depth.
• Lemon Juice: Adds brightness and acidity, balancing the heat of the harissa.
• Olive Oil: Acts as a base for the marinade and dressing, providing healthy fats and a smooth texture.
• Ground Cumin and Coriander: Impart warm, earthy notes that complement the harissa.
• Chicken Breasts: Serve as a lean protein source, absorbing the marinade’s flavors.
• Eggplant, Red Bell Peppers, and Red Onion: Offer a medley of roasted vegetables, adding sweetness and texture.
• Spinach and Kale: Provide a nutritious, leafy base rich in vitamins and minerals.
• Red Pears: When grilled, they introduce a caramelized sweetness that contrasts the spiciness of the chicken.
• Quinoa: Adds a nutty flavor and serves as a gluten-free grain, enhancing the salad’s heartiness.

How to make Harissa Paste Chicken Salad:

1. Prepare the Marinade: In a food processor or blender, combine harissa paste, garlic cloves, lemon juice, olive oil, ground cumin, and ground coriander. Blend until smooth.
2. Marinate the Chicken: Divide the marinade in half. Coat the chicken breasts with one half, cover, and refrigerate for at least 30 minutes.
3. Roast the Vegetables: Chop eggplant, red bell peppers, and red onion into large chunks. Toss with the remaining marinade, spread on a baking sheet, and roast at 425°F (220°C) for 20 minutes or until slightly charred.
4. Cook the Chicken: Grill or pan-fry the marinated chicken breasts over medium heat until fully cooked. Let rest before slicing.
5. Prepare the Quinoa: Cook quinoa according to package instructions and set aside to cool.
6. Grill the Pears: Halve the red pears and grill or sear in a cast-iron pan until caramelized.
7. Assemble the Salad: In a large bowl, combine equal parts spinach and kale. Add the roasted vegetables, sliced chicken, grilled pears, and quinoa.
8. Dress the Salad: Whisk together olive oil and lemon juice. Drizzle over the salad and toss gently. Season with salt and pepper to taste.

Three Reasons to Love This Recipe:

1. Flavor Harmony: The combination of spicy harissa, sweet grilled pears, and earthy roasted vegetables creates a balanced and exciting flavor profile.
2. Nutrient-Rich: Packed with lean protein, fiber-rich quinoa, and a variety of vegetables, this salad offers a wholesome and satisfying meal.

3. Versatility: Suitable for various occasions, it can be served warm or cold, making it perfect for meal prep, picnics, or a delightful dinner.

   What is Harissa?
   Harissa is a spicy and aromatic chili paste that originates from North African cuisine, particularly Tunisia. It is a versatile condiment made with a blend of roasted red peppers, chili peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway seeds. Harissa has a bold, smoky flavor with a balance of heat and earthy spices, making it a popular ingredient in marinades, soups, stews, and as a condiment.

   Substitutes for Harissa:

   1. Sriracha Sauce:
      • A widely available chili sauce with a similar spicy and garlicky profile.
      • Use it in place of harissa for a milder heat and slightly tangy flavor.
   2. Chili Garlic Paste:
      • Similar in texture and flavor to harissa, though it lacks the smoky and complex spice notes.
      • Add cumin, coriander, or smoked paprika to mimic harissa’s depth.
   3. Red Pepper Flakes + Olive Oil + Spices:
      • Mix crushed red pepper flakes with olive oil, minced garlic, and spices like cumin, coriander, and caraway seeds for a DIY substitute.
      • Optionally, add a small amount of tomato paste for texture and flavor.
   4. Sambal Oelek:
      • An Indonesian chili paste with a simpler flavor profile (chili peppers, vinegar, and salt).
      • Add smoked paprika or roasted red peppers to enhance the smoky notes.Versatility: Suitable for various occasions, it can be served warm or cold, making it perfect for meal prep, picnics, or a delightful dinner.
   5. Roasted Red Pepper Paste + Chili Powder:
      • Puree roasted red peppers and mix with chili powder, olive oil, and spices.
      • This offers a mild and smoky alternative to harissa.

   Each substitute can be adjusted based on your taste preferences and the heat level you’re comfortable with!

    

Harissa Chicken Salad with Grilled Pears

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Salad

Cuisine: Middle Eastern

Keyword: chicken, eggplant, Harissa, Pears, potato salad

Servings: 4 servings

Calories: 654kcal

Author: Nicholas Miller

Equipment

• Blender
• Knife

Ingredients

• Harrisa 2 tbsp
• 4 Garlic Cloves
• Lemon juice 1 lemon
• Olive oil 1 tbsp
• Cumin 2 tbsp
• Corriander 2 tbsp
• Spinach and or kale
• 3 Red Pears
• 1 cup Quinoa
• ½ cup Lemon juice
• ½ cup olive oil
• 1 Red onion
• 1 Eggplant
• 2 Red Peppers
• 2 chicken breasts

Instructions

• Mix the marinade ingredients in a food processor or blender. Combine half with the chicken save the other half for the vegetables
• Cut the eggplant, red peppers and onion into large chunks. Combine with other half of marinade and cook for 20 minutes at 425 F. Or until the vegetables have slightly charred
• Cook the chicken to your choice either grilling it or pan frying it.
• Cook the quinoa according to packet instructions 
• Cut the pears in half and grill or char in a cast iron pan
• Combine equal amounts of kale and spinach into a large mixing bowl 
• Cut up your chicken and pears and combine with the salad greens
• Add the vegetables and quinoa. 
• Mix the olive oil and lemon juice in a small bowl with a whisk then add to the salad.
• Season with salt and pepper to taste

Nutrition

Serving: 1serving | Calories: 654kcal | Carbohydrates: 61g | Protein: 32g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 393mg | Potassium: 1185mg | Fiber: 11g | Sugar: 19g | Vitamin A: 198IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 3mg

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