Harissa Lime Grilled Chicken Salad with Cilantro Lime Vinaigrette
Serves 4
Adapted from Joyful Healthy Eats
3 tablespoons harissa
1 teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ teaspoon dried cilantro
4 tablespoons lime juice (about 2 limes)
2 tablespoons lemon juice (about 1 lemon)
Salt
Pepper
1 pound boneless, skinless chicken thighs or breasts
1-2 cloves garlic, minced
½-1 cup fresh cilantro, coarsely chopped
2 tablespoons red wine vinegar
¼ teaspoon red pepper flakes
¼ cup plain Greek yogurt
⅓ cup olive oil
8 pineapple rings, about ½-inch thick
1 red bell pepper, cut into chunks and roasted
6-8 handfuls of your preferred salad greens
2 avocados, sliced
4 tablespoons feta cheese, crumbled
In a medium mixing bowl, combine the harissa, ½ teaspoon smoked paprika, ground cinnamon, dried cilantro, juice of 1 lime (about 2 tablespoons), juice of 1 lemon (about 2 tablespoons), and salt and pepper, to taste. Mix until everything is fully incorporated.
Add the chicken to the bowl and mix so that the chicken is covered by the sauce. Let the chicken marinade in the fridge for at least 10 minutes.
While the chicken is marinading, in a food processor, add garlic, fresh cilantro, red wine vinegar, juice of 1 lime (about 2 tablespoons), ½ teaspoon smoked paprika, red pepper flakes, Greek yogurt, and olive oil. Blend until smooth. Set aside.
Lightly oil a grill and heat over medium heat. Add the marinaded chicken, pineapple rings, and red bell pepper slices to the grill.
Grill the chicken until fully cooked, about 5-7 minutes, per side. Grill pineapple and bell pepper until grill marks appear on each side, about 2-3 minutes per side. The bell peppers may become more charred rather than show the typical grill marks, so be aware. And, in general, be aware while you’re grilling so that nothing burns.
To assemble the salad, add about 2 handfuls of lettuce to your plate. Place a few avocado slices on the outside of your bowl. Top with grilled pineapple rings, grilled bell peppers, and grilled chicken. Sprinkled about 1 tablespoon of crumbled feta cheese over everything. And finish off by drizzling the vinaigrette over the salad.
Enjoy!
