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A vibrant bowl of roasted harissa chicken, nutty wild rice, fresh cucumbers, and cherry tomatoes drizzled with tahini dressing.

Harissa Chicken and Wild Rice Salad

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp harissa paste
  • 4 tbsp extra virgin olive oil, divided
  • 1 cup wild rice blend
  • 2.5 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber , diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tbsp tahin i
  • 2 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss chicken thighs with harissa paste and 1 tablespoon of olive oil until evenly coated; let marinate for 15 minutes.
  3. Rinse wild rice and place in a saucepan with vegetable broth; bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until tender.
  4. Place marinated chicken on a rimmed baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F (74°C).
  5. While chicken and rice cook, whisk together the remaining 3 tablespoons of olive oil, tahini, lemon juice, salt, and pepper in a small bowl until smooth.
  6. Once cooked, let the chicken rest for 5 minutes then slice into bite-sized strips.
  7. In a large mixing bowl, combine the cooked wild rice, sliced chicken, tomatoes, cucumber, red onion, parsley, and mint.
  8. Pour the dressing over the salad mixture and toss thoroughly to combine.
  9. Serve warm or at room temperature.