This easy harissa chicken salad makes a healthy, tasty and simple midweek meal. Harissa marinated chicken, bulgur wheat with fresh herbs and a light dressing, it's perfect for harissa lovers!
Put the harissa and vinegar into a bowl. Stir to combine.
Butterfly the chicken breasts. Put them in the bowl. Make sure the marinade coats all of the chicken. Put in the fridge until you are ready to cook. Ideally a minimum of an hour but I like to put the chicken in the marinade in the morning and then cook in the evening.
Cook the bulgur what according to the pack instructions. This can be done in advance and then the drained bulgur wheat can be kept in the fridge.
Chop up all the vegetables and herbs for the salad. Mix them into the bulgur wheat. Stir in the dressing. Taste and adjust any seasoning if necessary.
Brush a griddle pan with oil. When it's hot, add the chicken. Cook on each side for about 5 minutes. If you don't have a griddle pan then use a frying pan or even just bake in the oven.
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Notes
Nutritional information is approximate and a guideline only.