This vibrant Herbed Grilled Chicken with Harissa-Honey Arugula Salad is a fresh, flavor-packed dish perfect for summertime meals. Juicy, herb-marinated chicken breasts are grilled to perfection and served alongside a colorful mix of arugula, zucchini ribbons, sweet bell pepper, smoked almonds, and feta. Tossed with a tangy-sweet harissa-honey vinaigrette, this light yet satisfying salad makes an ideal warm-weather lunch or dinner.
Herbed Grilled Chicken with Harissa-Honey Arugula Salad
Makes 4 servings
Ingredients
- 1 small yellow onion, thinly sliced and divided
- ¼ cup finely chopped fresh parsley
- 4 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt, divided
- 4 boneless skinless chicken breasts
- 1 (6-ounce) package crumbled feta cheese
- 1 (5-ounce) package baby arugula
- 1 small zucchini, thinly shaved lengthwise
- 1 small orange bell pepper, thinly sliced
- ¼ cup chopped smoked almonds
- ¼ cup cane vinegar
- 2 tablespoons honey
- 2 teaspoons harissa paste
Instructions
- In a large bowl, stir together half of onion, parsley, 2 tablespoons oil, thyme, 2 teaspoons salt, and until well combined. Add chicken, and toss to coat.
- Heat a grill pan over medium-high heat.
- Remove chicken from bowl, letting excess marinade drip off; discard marinade. Add chicken to pan, and cook, turning occasionally, until browned and an instant-read thermometer inserted in center registers 165°, about 15 minutes. Remove from pan, and let stand for 5 minutes before slicing.
- In another large bowl, combine feta, arugula, zucchini, bell pepper, almonds, and remaining onion.
- In a small bowl, whisk together vinegar, honey, harissa, and remaining 1 teaspoon salt. Whisk in remaining 2 tablespoons oil in a slow, steady stream until fully combined. Drizzle over salad, and toss to coat. Serve with chicken.
Notes
Kitchen Tip: Use a Y-shaped vegetable peeler to slice beautiful zucchini ribbons.
