Grilled Chicken on Greens with Creamy Harissa Dressing

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


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

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,...

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