3 cups shredded rotisserie chicken (white meat)
2 cups baby heirloom tomatoes, halved
1 stalk celery heart, small chopped
1 bunch fresh mint, rinsed and dried
1 jalapeno pepper, seeded and small diced
1/4 cup Harissa paste
2 tbsp preserved lemon in oil
1/4 cup olive oil
1 lemon, juiced
1 tsp ginger, grated
2 garlic cloves, minced
1 tsp kosher salt
1 tsp coarse black pepper
1. In a large bowl add the shredded chicken, heirloom tomato halves, chopped celery hearts, small diced jalapeno. Remove mint leaves from stem and add to bowl. In a separate bowl whisk together harissa, preserved lemon, olive oil, lemon juice, ginger, garlic, salt and pepper. Pour over chicken salad and toss until completely combined.
*Eat salad with avocado, fresh lemon, and hot sauce in a tortilla, sandwich, or to top any fresh salad.