Monday, May 22, 2017

Harissa, Herb, & Lemon Chicken Salad

This salad came together in my kitchen with some leftover rotisserie chicken I had made the night before; since my family doesn't enjoy leftovers I always try to recreate ones we have into something new. I removed all the chicken skin, and shredded the chicken breasts just by pulling it gently apart. This salad is so easy to make and great way to transform your chicken dinners. We ate this over fresh salad, and also in a grilled corn tortilla (both ways were amazing!!). 
Yields: 4 servings 
Salad Ingredients 
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

Dressing ingredients 
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.

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