Harissa Chicken Salad with Baby Green and Red Leaf
Active Time: 10 minutes • Total Time: 40 minutes
- 4 oz Earthbound Farm Greenhouse Baby Red and Green Leaf
- ¼ cup shredded carrots
- ⅓ cup crumbled feta
- 2 Persian cucumbers, sliced
- 3 bell peppers, sliced
- ½ - 1 avocado, sliced
- 3 chicken thighs, bone out
- 2 tablespoons harissa
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, melted
- ¼ cup plain greek yogurt
- 2 tbsp cilantro leaves
- ½ tsp minced garlic
- 1 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
Preheat the oven to 400º F, line a rimmed baking sheet with parchment paper. In a small bowl whisk together butter, honey, harissa, and lemon juice. Lay chicken thighs onto your prepared baking dish and baste each chicken thigh (top and bottom) with the harissa mixture and place back on the sheet pan, skin side up.
Put in the oven, and cook for about 30 minutes, basting the chicken thighs with the remaining harissa mixture 1-2 times while baking.
Thinly slice the chicken harissa thighs after they rest for a few minutes.
Combine all the ingredients for the dressing in a blender. Blend until everything is combined. And add more salt, garlic or lime to taste.
Assemble the salad by combining all of the ingredients. Drizzle with dressing and enjoy! Serves about 2-3 as a meal.