When you need a little bit of Summer in your life, this healthy dish will leave you happy and ready to conquer the world. A spicy North African harissa, mixed with creamy avocados, cilantro vinaigrette and juicy grilled chicken and pineapple.
1pineappleCut in 8 rings of 1/2-2/3 inch thick (1.5-2cm)
2roasted bell peppersinstructions in recipe
Roasted Bell Peppers
Preheat oven to 450F (230C).
Place two red peppers, sliced in half, on a lined baking sheet. Bake for 30 minutes, or until a little charred skin. When these are done, cool them down in a covered bowl before you remove the skin. Slice/julienne them up and they are done!
Harissa Chili Paste
Soak the dried chiles in a bowl of boiling water and cover, let sit for 30 minutes. Read notes to find your favorite kind of chili to use.
In a dry non-stick pan, add fennel seeds, cumin seeds and coriander seeds, dry roast for a couple of minutes on medium heat, until fragrant. Grind in a mortar or spice grinder. Skip this step if using ground spices.
Drain the chiles and begin de-seeding them, use gloves for this step! I do not de-seed the guajillos, but about 90% of the bird's eye chiles. Since this is a lot of chili, I highly recommend de-seeding.
Add all the ingredients into a food processor and blend until a smooth and thick paste. Taste and adjust the seasonings. If you want to store it for later, place it in a jar and add a layer of olive oil on top and use within a month.
Grilled Harissa Chicken Salad
Mix all the marinade ingredients together, and marinate chicken for at least 10-20 minutes in the fridge. Meanwhile, heat up the grill or find your grill skillet.
For the cilantro (or parsley) dressing, just mix all the sauce ingredients in a blender, taste and adjust seasoning accordingly. Add more olive oil or a splash of water if it's too thick.
Grill chicken breast until the thickest part is 165F (74C), about 5-7 minutes on each side, coved with the grill lid. If you pan-fry; on high heat fry for about 7 minutes each side for larger breast.
Grill sliced pinapple rings until charred and a little soft. About 2 minutes on each side.
Slice up avocados, spinach, arugula, and crumble some feta cheese and then you're ready to assemble this beast of a healthy dish.
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!* What kind of chiles for harissa?Mildest: roasted bell pepper. Mild-ish: jalapeño, serrano, poblano, guajillo or anaheim. Spicy: bird's eye chiliMix and match to your own liking! I use 80% bird's eye chili and 20% guajillo peppers. I de-seed most of the bird's eye, but none of the guajillos. This is a very spicy harissa, but delicious.Recipe adapted from: JoyfulHealthyEats.Nutrition: Calories: 545 | Fat: 32.8g | Saturated Fat: 5.1g | Protein: 25.8g | Carbohydrate: 45.7g | Fiber 11.6g | Cholesterol: 65mg | Sodium: 424mg | Vitamin D: 0mcg | Calcium: 164mg | Iron: 3mg | Potassium: 1338mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/grilled-harissa-chicken-salad/