Harissa Chicken Salad with Apple and Herby Yogurt

Name: Harissa Chicken Salad with Apple and Herby Yogurt
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 2
Ingredients: 4 boneless skinless chicken thighs; 40 g pea shoots; 40 g rocket; 1/2 red apple, thinly sliced; 10 g dill; 10 g parsley; 3 tbsp Greek yogurt; 50 g feta, crumbled; 25 g dried cranberries; 25 g walnuts, roughly chopped; 1 tbsp olive oil; 1/2 lemon, juiced; 1 tbsp harissa paste; 1 tsp smoked paprika; 1 tsp garlic granules

This vibrant harissa chicken salad balances smoky heat with crisp apple, sweet cranberries, salty feta, and a cool herb-packed yogurt dressing. It is quick enough for a weeknight meal, but colorful and fresh enough to serve for lunch or casual entertaining.

Servings2 Portions

Prep Time10 Mins

Cook Time16 Mins

Difficulty

Easy

Ingredients

boneless skinless chicken thighs
4
pea shoots
40 g
rocket
40 g
red apple, thinly sliced
0.5
dill
10 g
parsley
10 g
Greek yogurt
3 tbsp
feta, crumbled
50 g
dried cranberries
25 g
walnuts, roughly chopped
25 g
olive oil
1 tbsp
lemon, juiced
0.5
harissa paste
1 tbsp
smoked paprika
1 tsp
garlic granules
1 tsp

Step-by-Step Instructions

In a bowl, mix the garlic granules, smoked paprika, harissa paste, half of the olive oil, and half of the lemon juice. Add the chicken thighs and turn well to coat. Cover and refrigerate for at least 20 minutes, or up to 12 hours for deeper flavor.

Preheat the air fryer to 200C. Arrange the chicken thighs in a single layer in the basket and cook for 16 to 20 minutes, until cooked through, lightly charred, and the thickest part reaches 75C. Let the chicken rest for 5 minutes, then slice.

Meanwhile, blend the dill, parsley, Greek yogurt, remaining olive oil, and remaining lemon juice until smooth and creamy. Season to taste.

Toss the pea shoots and rocket with half of the dressing and spread onto a serving platter or divide between plates. Top with the sliced apple, crumbled feta, dried cranberries, and walnuts. Finish with the sliced harissa chicken and spoon over the remaining herby yogurt dressing.

Chef's Tips

For a milder salad, reduce the harissa slightly or stir a little extra yogurt into the dressing. Keep the dressing separate until serving if making this ahead so the greens stay crisp. Chicken breast can be used instead, but reduce the cooking time and check early to avoid drying it out.