Harissa Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette

• Gluten free

• Meat

  • 2 Chicken breasts, skinless boneless

• Produce

  • 2 Avocados
  • 1/2 tsp Cilantro, dry
  • 3/4 cup Cilantro, fresh
  • 1 Garlic clove
  • 1 Lemon, Juice of
  • 2 Lime, Juice of
  • 8 Rings of pineapple

• Condiments

  • 3 tbsp Mina harissa

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 3/4 tsp Paprika, smoked
  • 1 cup Red pepper, roasted
  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 4 tbsp Feta cheese
  • 1/4 cup Greek yogurt, plain

• Deli

  • 12 oz Mix salad, fresh spring

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 skinless boneless chicken breasts
• 3 tablespoons of Mina Harissa
• ½ teaspoon of smoked paprika
• ¼ teaspoon of ground cinnamon
• ½ teaspoon of dry cilantro
• juice of one lime
• juice of one lemon
• salt & pepper
• 8 rings of pineapple, sliced ½ thick
• 1 cup of julienned roasted red pepper
• 4 tablespoons of crumbled feta cheese
• 2 avocados, sliced
• 12 oz. of fresh spring mix salad
• 1 garlic clove
• ¾ cup fresh cilantro
• 2 tablespoons of red wine vinegar
• juice of one lime
• ¼ teaspoon of red pepper flakes
• ¼ teaspoon of smoked paprika
• ¼ cup of plain greek yogurt
• ⅓ cup of olive oil

Directions

• In a bowl mix, harissa, smoked paprika, ground cinnamon, dry cilantro, lime juice, lemon juice, salt & pepper. Mix until just combined.
• Add raw chicken breasts to bowl. Toss so that chicken breast is covered. Place in refrigerator for 10 minutes to let sauce soak to the chicken.
• In the meantime, to a food processor add, garlic clove, red wine vinegar, lime juice, red pepper flakes, smoked paprika, greek yogurt, and olive oil. Blend until smooth. Set aside.
• Heat grill to medium high heat, add marinaded chicken to grill along with fresh pineapple rings.
• Grill chicken for 5-7 minute per side. (until there is no more pink in center) Grill pineapple for 2-3 minutes per side, so you get grill marks.
• Assemble salad, add 3 oz. spring mix to 4 small bowls, top each with roasted red peppers, grilled pineapple, avocado slices, crumbled feta cheese, and sliced grilled harissa lime chicken. Serve with vinaigrette on the side.