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Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe

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Grilled Chicken on Greens with Creamy Harissa Dressing

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Ingredients

Count

Nutrition

2730

Calories

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Ingredients:

Serving

1 lb boned , skinned chicken breast halves (about 2 halves; see notes)
1 tsp finely shredded fresh lemon zest
about 1 tbsp. olive oil
3/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1/2 tsp smoked paprika ( pimenton; see notes)
1/2 tsp ground cumin
1/2 medium red onion, peeled , halved crosswise, and thinly sliced into half-moons
1 cup plain low-fat yogurt
about 1 tsp. harissa sauce or paste (see notes)
1 tbsp chopped mint , plus more for garnish
2 tsp freshly squeezed lemon juice
8 cups loosely packed mixed baby greens
1 cup 2- in.-long carrot matchsticks (1 medium carrot)
1/2 red bell pepper , very thinly sliced lengthwise into strips
1/4 cup quartered, pitted kalamata olives

Directions:

Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.
Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.
Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.
In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.
Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2729.61 Kcal (11428 kJ)
Calories from fat	1498.07 Kcal
		% Daily Value*
Total Fat	166.45g	256%
Cholesterol	304.1mg	101%
Sodium	5850.74mg	244%
Potassium	881.82mg	19%
Total Carbs	245.21g	82%
Sugars	170.38g	682%
Dietary Fiber	17.57g	70%
Protein	49.59g	99%
Vitamin C	90.7mg	151%
Vitamin A	21.7mg	724%
Iron	115.1mg	639%
Calcium	649.8mg	65%

Amount Per 100 g
Calories	231.21 Kcal (968 kJ)
Calories from fat	126.89 Kcal
		% Daily Value*
Total Fat	14.1g	256%
Cholesterol	25.76mg	101%
Sodium	495.59mg	244%
Potassium	74.7mg	19%
Total Carbs	20.77g	82%
Sugars	14.43g	682%
Dietary Fiber	1.49g	70%
Protein	4.2g	99%
Vitamin C	7.7mg	151%
Vitamin A	1.8mg	724%
Iron	9.7mg	639%
Calcium	55mg	65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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