Back

Chicken and Harissa Salad

20 mins

Serves 3

Easy

Ingredients

  • 200g cooked chicken breast, shredded
  • 300g cooked chickpeas
  • 50g sultanas
  • 2 carrots, peeled and grated
  • 2 tbsp chopped parsley
  • 2 tbsp chopped fresh mint leaves
  • 1 orange, finely zested and juiced
  • 2 tbsp PW coconut Oil
  • 1 tbsp harissa paste

Nutritional Info

Per serving 

  • Calories 385
  • Protein 29.4g
  • Carbohydrates 33.1g
  • Sugars 18.5g
  • Fibre 7.5g
  • Fat 13.1g
  • Saturates 7.8g

Method

  • In a large bowl mix the chicken, carrots, chickpeas, sultanas, parsley, and mint.
  • In a separate bowl mix together the orange zest and juice, melted coconut oil, harissa, salt and pepper to taste.
  • Pour the harissa dressing over the salad, mix well and place in the fridge for an hour before serving.
  • Serves 3