dinner · lunch · North African-inspired
Harissa Lemon Chicken & Spinach Chopped Salad
A spicy chopped salad with chicken breast, spinach, and a harissa lemon finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 5 cups spinach
- 1 tbsp olive oil
- ½ tsp salt
- 1 tbsp harissa
- 2 tbsp lemon juice
- 1 tsp cumin
- 6 cups romaine
Equipment
Large skillet + Large mixing bowl
How to make it
- 1
Whisk the harissa, lemon juice, cumin, olive oil, and salt in a large bowl.
- 2
Cook the chicken breast if needed, then cool slightly. Cook the chicken breast until the center reaches 165°F.
- 3
Toss the romaine, spinach, and chicken breast with the dressing.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.