Tunisian Spiced Chicken Salad with Harissa Carrots and Apricot Vinaigrette

This isn’t your average side salad-it’s a full meal that steals the show. Warm Tunisian spices like caraway, smoked paprika, turmeric, cayenne and cinnamon coat tender chicken cutlets, while harissa-roasted carrots add a smoky heat. A sweet apricot vinaigrette ties everything together over a bed of fresh spinach, with pickled shallots and sliced almonds for crunch and tang.

Ready in about 30 minutes, this salad is perfect for a quick yet impressive weeknight dinner. The combination of textures and flavors-spicy, sweet, tangy and crunchy-makes every bite exciting. Serve it as a main course and watch it become a new favorite.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with half the harissa powder, 1 tsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, thinly slice the shallot. In a small bowl, combine sliced shallot, red wine vinegar, sugar and a pinch of salt. Set aside to quick-pickle.
4. Pat chicken cutlets dry. Season with Tunisian spice blend, salt and pepper. In a large skillet, heat 1 tsp cooking oil over medium-high. Cook chicken 3-4 minutes per side until golden and cooked through (165°F). Transfer to a cutting board and let rest.
5. In the same skillet, reduce heat to medium. Add 1 tsp olive oil and sliced almonds. Toast 1-2 minutes until fragrant. Remove almonds and set aside.
6. Make the vinaigrette: In a small bowl, whisk together apricot jam, chicken stock concentrate, Dijon mustard, remaining harissa powder, 1 tbsp olive oil and 1 tbsp water. Season with salt and pepper.
7. In a large bowl, toss spinach with half the vinaigrette. Divide among plates.
8. Slice chicken against the grain. Arrange over spinach. Top with roasted carrots, pickled shallots (drained) and toasted almonds. Drizzle remaining vinaigrette over top.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with turkey cutlets or firm tofu. Adjust cooking time as needed.

How should I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Assemble just before serving.

Can I make the vinaigrette ahead?

Absolutely. The vinaigrette can be made up to 3 days in advance and refrigerated. Whisk before using.