Grilled Chicken on Greens with Creamy Harissa Dressing

Grilled Chicken on Greens with Creamy Harissa Dressing
Photo by Annabelle Breakey

Ingredients

  • 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
  • ½ teaspoon smoked paprika (pimentn; see Notes)
  • 1 cup plain low-fat yogurt
  • ¾ teaspoon freshly ground black pepper, divided
  • ½ medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
  • About 1 tbsp. olive oil
  • 1 teaspoon finely shredded fresh lemon zest
  • + 9 more ingredients
    • ½ red bell pepper, very thinly sliced lengthwise into strips
    • 1 cup 2-in.-long carrot matchsticks (1 medium carrot)
    • ½ teaspoon ground cumin
    • ¼ cup quartered, pitted kalamata olives
    • ¾ teaspoon salt, divided
    • About 1 tsp. harissa sauce or paste (see Notes)
    • 1 tablespoon chopped mint, plus more for garnish
    • 8 cups loosely packed mixed baby greens
    • 2 teaspoons freshly squeezed lemon juice

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large,...

View full recipe at My Recipes

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