Spicy Moroccan harissa chicken salad

Spicy_Moroccan_Harissa_Chicken_Salad Easy Food
We love the texture the mini roasties add to this Spicy Moroccan harissa chicken salad
Serves 4
2 tbsp harissa paste
3 tbsp white wine vinegar
4 chicken fillets
1⁄2 cucumber, deseeded and chopped
4 tomatoes, chopped
3 spring onions, finely sliced
2 tbsp parsley, fresh, roughly chopped
1 tbsp coriander, fresh, roughly chopped
200g baby leaf salad, mixed

For the roasted potatoes:
300g potatoes, peeled and diced
1⁄2 tbsp rapeseed oil
1 tsp ground cumin
1 tsp garam masala powder
1⁄2 tsp chilli powder

For the dressing:
2 tbsp white wine vinegar
2 tbsp rapeseed oil
  1. Whisk together the harissa paste and vinegar, then pour into a shallow bowl or baking dish. Add the chicken and coat in the marinade. Cover and refrigerate for at least one hour.
  2. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Toss the ingredients for the roasted potatoes together on a baking tray and roast for 30-35 minutes, tossing halfway through, until browned. Leave to cool.
  3. Heat a barbecue or grill pan over a high heat. Cook the chicken fillets for five minutes per side until cooked through. Set aside to rest, then slice into thick strips.
  4. Whisk the ingredients for the dressing in a small bowl until combined. Alternatively, combine in a small jar with a tight- fitting lid and shake to emulsify.
  5. Toss the remaining ingredients for the salad and divide amongst four serving bowls. Top with the chicken pieces, crispy potatoes and a drizzle of dressing to serve.

Per Serving: 439kcals, 19.4g fat (3.5g saturated), 20.1g carbs (5.1g sugars), 42.1g protein, 4.1g fibre, 0.133g sodium