Description
How to make harissa chicken and wild rice salad with aromatic spices and fresh herbs that brings warm, satisfying comfort to your table.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Wild Rice Base
- 1 1/2 cups wild rice blend
- 3 cups chicken broth
- 1 bay leaf
- 1/2 tsp salt
Fresh Elements
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted almonds, sliced
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp honey
Instructions
- Marinate Chicken: Mix harissa paste, olive oil, salt and pepper in a bowl, then coat chicken thighs completely. Let marinate for at least 15 minutes while you prep everything else.
- Cook Rice: Bring chicken broth to boil with bay leaf and salt, add wild rice, then reduce heat and simmer covered for 40-45 minutes until tender and liquid is absorbed.
- Cook Chicken: Heat a large skillet over medium-high heat and cook marinated chicken thighs for 6-7 minutes per side until golden and internal temperature reaches 165°F.
- Rest and Slice: Let cooked chicken rest for 5 minutes to keep it juicy, then slice into bite-sized pieces. Don’t skip the resting – it makes a real difference.
- Make Dressing: Whisk together olive oil, lemon juice, and honey until smooth. Taste and adjust – you want bright acidity balanced with just a touch of sweetness.
- Prep Vegetables: While rice cools slightly, slice red onion thin, dice cucumber, and roughly chop your fresh herbs. Toast almonds in a dry pan for 2-3 minutes until fragrant.
- Assemble Salad: Fluff cooled rice with a fork, remove bay leaf, then gently fold in chicken, vegetables, cranberries, herbs, and almonds. Drizzle with dressing and toss gently.
Notes
- Don’t skip marinating the chicken – even 15 minutes makes a huge difference in flavor penetration.
- Store leftover salad in airtight containers in the refrigerator for up to 4 days.
- Toast almonds in a dry pan for 2-3 minutes to bring out their nutty flavor.
- Add fresh herbs just before serving to maintain their bright color and aroma.
- Taste and adjust harissa amount based on your heat preference and brand spiciness.
- This salad tastes even better the next day as all the flavors meld together beautifully.
Allergy Information: Tree Nuts
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g