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
  1. 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.
  2. Heat a grill pan over medium-high heat.
  3. 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.
  4. In another large bowl, combine feta, arugula, zucchini, bell pepper, almonds, and remaining onion.
  5. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/herbed-grilled-chicken-with-harissa-honey-arugula-salad/