Grilled Harissa Chicken Salad with Lime Cumin Vinaigrette
Serving Size 4
Ingredients
Grilled Harissa Chicken Salad Ingredients
- 3 tablespoons SupHerb Farms Fusions® North African Green Harissa
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh lime juice
- 1 1/2 pounds Chicken breasts — bonesless, skinless
- 8 cups Mixed greens
- 1 cup Corn — grilled
- 1 cup Cherry tomatoes — halved
- 1/2 cup Red onion — thinly sliced
Lime Cumin Vinaigrette Ingredients
- 1/4 cup Fresh lime juice
- 1 teaspoon SupHerb Farms Fresh Frozen Garlic Minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground cumin
- 1/4 teaspoon Pepper
- 1/4 cup Olive oil
Categories
- Categories: African
- Ingredients: Chicken (Poultry), Entrees, Salads
Preparation
Lime Cumin Vinaigrette Preparation
- Whisk together lime juice, SupHerb Farms Fresh Frozen Garlic Minced, dijon mustard, salt, cumin and pepper.
- Slowly whisk in olive oil.
Grilled Harissa Chicken Salad Preparation
- Combine SupHerb Farms Fusions® North African Green Harissa, vegetable oil and lime juice. Spread over chicken breasts and refrigerate for 2 hours, up to overnight.
- Grill chicken breasts on greased grate over medium-high heat for 4 to 6 minutes per side or until internal temperature reaches 165°F. Let rest; slice crosswise.
- In a large bowl, toss together greens, corn, cherry tomatoes, red onions and lime cumin vinaigrette.
- Divide evenly among 4 plates.
- Top each with sliced grilled chicken breast.
For best serving practice, marinate chicken and assemble salad ahead. Cook chicken to order and toss salad with dressing before serving.
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