Harissa Grilled Chicken with Chickpea, Carrot and Cucumber Salad

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Harissa Grilled Chicken with Chickpea, Carrot and Cucumber Salad
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4
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About this Recipe

Juicy and tender pieces of boneless chicken breast marinated fin Harissa paste and grilled to perfection on a bed of chick peas.

Ingredients

Harissa Grilled Chicken:
.5 cup (125 mL) Plain yogurt
2 Cloves garlic, minced
Salt and pepper
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1.5 tbsp (22 mL) Harissa paste
Chickpea, Carrot and Cucumber Salad:
3 Carrots
1 English cucumber
1 (19 oz/540 mL) Can chickpeas, rinsed and drained
1 Green onion, thinly sliced
.25 cup (60 mL) Fresh mint leaves, divided
.25 tsp (1 mL) Cinnamon
.25 tsp (1 mL) Cumin
.25 tsp (1 mL) Paprika
2 tsp (10 mL) Honey
2 tsp (10 mL) Lemon juice
1 tbsp (15 mL) Tahini
.5 cup (125 mL) Plain yogurt
2 tsp (10 mL) Harissa paste
Salt and pepper

Directions

Harissa Grilled Chicken:
COMBINE harissa, yogurt, and garlic in a small bowl. Remove tenders from each chicken breast and set aside. Place chicken breasts between two sheets of plastic wrap and gently pound to 1” (2.5 cm) thickness using a mallet or heavy pot. Place chicken, along with tenders, in a re-sealable plastic freezer bag. Pour harissa mixture over top and gently massage into the chicken. Refrigerate for one hour or up to overnight.

PREHEAT BBQ to medium-high heat. Lightly coat the grill with a non-stick cooking spray. Remove chicken from the marinade and place on the preheated grill. Discard leftover marinade. Cook chicken for 3-4 minutes per side or until evenly char-grilled and the internal temperature reaches 165°F (74°C). Remove from heat and allow to rest for 5-10 minutes before slicing into strips.

Chickpea, Carrot and Cucumber Salad:
SLICE carrots and cucumber lengthwise using a mandoline or a Y-shaped vegetable peeler so they are very thin ribbons. Discard the seeds from the cucumber. Place in a large bowl with chickpeas, green onions and half the mint leaves.

WHISK together the remaining ingredients and drizzle over the salad. Toss to coat and season with salt and pepper.

DIVIDE the salad between individual plates or serve on a large platter. Top with grilled chicken and any remaining salad dressing. Garnish with mint leaves.

Notes

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